If y’all use a decent box mix and use melted butter instead of vegetable oil, an extra egg, and milk instead of water, no one can tell the difference. I sure as hell can’t.
Also, if you add a little almond extract to vanilla cake, or a little coffee to chocolate cake, it sends it through the roof.
This concludes me attempting to be helpful.
And in many cases you can replace half (or even all) the vegetable oil / melted butter with unsweetened applesauce, and it comes out just as moist and delicious. This is my favourite new discovery about cake-baking.