Pineapple Upside-Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix
1/3 cup Vegetable oil
3 eggs
water

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

German Chocolate Cake

Bake a German Cake as directed on box. I did two rounds.

Frosting:
1/2 cup butter
1 1/2 cup brown sugar
2/3 cup evaporated milk
2 tsp vanilla
1 1/2 cups coconut
1 1/2 cups chopped pecans

Cook butter, brown sugar, milk, and vanilla until thickened, about 12-15 minutes. Then add coconut and pecans. Stir until thick enough to spread.

Frosting the sides is difficult and I found that it requires a pat and hold technique to keep it on the sides. Maybe let the frosting cool a bit before frosting. I've also read that you should frost between layers and top. Frosting the sides is just for a pretty look, not part of the TRUE German Chocolate Cake.

You can save a ton of money if you buy the nuts and crack and chop them yourself.

Sour Cream and Cherry Cake

1 sour cream cake mix
1 cup sour cream
¼ cup water
3 eggs
1 can cherry pie filling
Frosting (1 ½ c powder sugar 2 tbsp milk)

Mix cake mix, water, sour cream, and eggs. Spread in greased jellyroll pan, dot batter with cherry pie filling. Cook 25 – 30 minutes at 350. Drizzle with warm frosting.

I can't find sour cream cake mix in New England, but white or yellow cake mixes work okay. The cake rises between the dallops of pie filling. So moist, I can eat the whole pan.

Cinnamon Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding
¾ cup water
¾ cup oil
4 eggs
1 tsp butter extract
1 tsp vanilla extract
½ cup brown sugar
3 tsp cinnamon
Frosting

Mix first 7 ingredients all together; pour half into a greased and floured bundt pan. Mix brown sugar and cinnamon; put on top of batter. Pour rest of batter on top and bake at 350 for 40 minutes. Cool and glaze.

Yes, I do store cake mixes, pudding, frosting, and sugars. Food storage is more than wheat, rice, and beans to me.