Thought boxed cake mix was cheating until my aunt's 70th in Fresno

I used to turn my nose up at boxed mix and made everything from scratch, even swore I could taste the difference. Then my aunt asked me to bake her birthday cake for 40 people in Fresno last month, and I only had 3 hours and a tiny rental kitchen. I grabbed a $2 yellow mix, added a splash of vanilla and some sour cream, and people went back for seconds saying it was the best cake at the party. Ngl it stung a little. Now I keep a box in the pantry for backup, but has anyone figured out a way to make boxed mix taste less like boxed mix without basically making it from scratch anyway?

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