From:
http://www.bettycrocker.com/products/supermoist-cakes/faq
Q. What causes holes and tunnels in a cake?
A. It's okay if your cake has some holes. They're caused by leavening bubbles that didn't escape before the top crust of the cake formed. However, to minimize holes and tunnels:
Add enough liquid. Be sure to follow the directions on the package and measure carefully. To measure liquid, place a liquid measuring cup on your counter, pour in the liquid, bend down and check the amount at eye level.
Don't overbeat the batter. Double-check the beating time in the package directions, and use low or medium speed on your standard or portable mixer. If you're beating the batter by hand, beat 150 strokes per minuteit's okay to rest now and then!
Place the oven rack in the middle position in the oven.
Don't bake your cake too long. Use the test for doneness given on the package directions and recheck the baking time. Also, make sure your oven isnt too hot. To check your oven accuracy, use an oven thermometer.
I was always taught to "burp" the cake, in order to limit the amount of air bubbles before baking. I gently swat the bottom of the cake pan for a few minutes to help air bubbles rise to the surface and break. This helps cut down on any holes in the cake.
HTH!
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