"Jayne Doe" wrote in message
om...
I recently made a cake from a pudding-type box mix. It smelled
terrific, but it had no body to it. It fell apart as I was frosting
the bottom layer and would certainly never made it throught the
ganache I prepared for the top.
Any suggestions on how to amend a box mix to give the cake more
density without going as far as pound cake?

Cake mixes are designed to be nearly indestructible. Maybe you
inadvertently mis-measured something. What brand of cake mix did you use?
I find that cakes from mixers lack the density of home made cakes. I would
recommend just making a cake from scratch from a reliable source like The
Cake Bible.