1 package yellow cake mix
2 large eggs (or 3 small)
1 - 20-oz. can pineapple slices, save liquid
3/4 stick margarine
6 tablespoons brown sugar (more if needed)
1 jar Marachino cherries — (red)

Using a large cast-iron skillet, melt margarine on top of stove. Add brown sugar, spreading evenly with a fork until it is a “slushy” mixture about 1/4-inch deep. Place pineapple slices and cherries on top of the brown sugar “slush.” Do not follow cake mix package instructions. Instead, use electric mixer to mix the cake mix, 2 eggs and all the reserved pineapple juice. Mix well. The batter will be thick, heavy and fluffy. Spread around on top of the pineapple mixture in the skillet. Bake in 350F oven for approximately 25 minutes, or until done.

Using heavy hot pads or mitts, remove cake from oven. Loosen cake at edges by running a knife around the edge of the skillet. While the cake is still hot in skillet, carefully place large plate on top of skillet and quickly turn over to dump cake from skillet to plate. Let cool. Keep covered after cake has cooled.

1 cup coconut
1 cup pecans; chopped
8 oz cream cheese; softened
1 lb powdered sugar
1 pk german chocolate cake mix
1/2 lb butter; softened

Heat oven to 350. Grease and flour 9×13 pan. Mix cake mix according to package directions. Pour into pan. Spread coconut and nuts over cake. Mix butter, cream cheese and powdered sugar together. Drop teaspoons of this mixture over cake using all of it. Bake for 45 minutes. Cake will set when cooled.

Cake:
1 cup buttermilk
1 tsp baking soda
1/2 cup butter or margarine
1 cup water
1/2 cup vegetable oil or melted shortening
1/4 cup cocoa
2 eggs; lightly beaten
1 tsp vanilla
2 cups all-purpose flour; sifted
2 cups sugar
1 tsp cinnamon

Chocolate frosting:
1/2 cup) butter or margarine
1/4 cup milk
1/4 cup cocoa
4 cups sifted confectioner’s sugar (about 1 pound)
1 teaspoon vanilla

Preheat oven to 400. Grease and flour a 13×9x2-inch baking pan. Stir together buttermilk and soda in measuring cup or small bowl and reserve for later use. Combine butter, water, oil, and cocoa in medium saucepan; bring to a boil over medium heat, stirring to melt butter. Remove pan from heat and stir in buttermilk mixture. Add eggs and vanilla; blend thoroughly. Stir in flour, sugar, and cinnamon until blended. Pour batter into prepared pan. Bake for 15 to 20 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with chocolate frosting when cool.

Frosting:
Combine butter, milk, and cocoa in medium saucepan. Bring to a boil over medium heat, stirring to melt butter. Remove from heat; gradually stir in sugar and vanilla. Stir until smooth.

1 box yellow cake mix
1 1/4 cups fat-free salad dressing, such as Miracle Whip
1 egg
2 teaspoons ground cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts
1 container cream cheese frosting

Preheat the oven to 350 degrees. Spray a 9×13x2″ baking dish with vegetable oil cooking spray. Put the cake mix in a large bowl and add the salad dressing, egg, cinnamon, and 1/4 cup of water. Beat on low speed with an electric mixer just until blended. Stir in the carrots and walnuts. Pour the batter into the baking dish and bake for about 35 minutes, or until a wooden pick inserted near the center comes out clean. When the cake is cool, frost with cream cheese frosting.

1 package Duncan Hines pineapple cake mix
1 package pineapple pudding mix or vanilla pudding mix
3/4 cup vegetable oil
4 eggs
10 ounces 7-Up

Frosting:
1 1/2 cups sugar
2 tablespoons flour
1 stick margarine
2 eggs
1 large can crushed pineapple
1 can coconut

CAKE:
Mix all ingredients and beat well. In a greased and floured 9×13-inch pan, bake at 350 degrees until done.

FROSTING:
Mix all together except coconut. Cook over medium heat, stirring constantly, until it thickens. Remove from heat and beat well. Add coconut and beat until thick enough to spread on cake.