Dump Cakes and More with Cake Mix

These dump cakes are from Betty Crocker and mostly add ingredients to cake mix you already have.
http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/seasonal-ideas/dump-cakes-that-are-too-good-to-miss

More than cake, cake mix hacks
http://dish.allrecipes.com/cake-mix-hacks/

Going to try the 3 Ingredient Cake
Ingredients

4 cups chopped apples
1 box Betty Crocker™ SuperMoist™ yellow cake mix
3/4 cup butter, melted

Directions

1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 Place chopped apples in pan. Top with dry cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
3 Bake 45 to 50 minutes or until bubbly. Serve warm. Enjoy!


but this sounds good too
http://www.bettycrocker.com/recipes/warm-caramel-apple-cake/7cf74064-7e6d-48d4-976f-b8d1dd1c170c

or maybe this one
Upside Down Apple-Spice Cake
Prep Time 15 MIN
Total Time 60 MIN
Servings 15

Ingredients

1/2 cup butter
2/3 cup packed light brown sugar
1 cup chopped walnuts, toasted
1 1/2 lb apples, peeled, chopped (3 large)
1 box Betty Crocker™ SuperMoist™ spice cake mix
Water, vegetable oil, and eggs called for on cake mix box

Directions

1 Heat oven to 350°F. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar and walnuts over butter; stir to combine. Sprinkle chopped apples in pan.
2 Mix cake as directed on box for 13x9-inch pan, using water, oil and eggs. Pour batter over apples and walnuts in pan.
3 Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool on cooling rack 2 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm.

Hmm Easy Pineapple Upside-Down Cake

Prep Time 15 MIN
Total Time 1 HR 50 MIN
Servings 12
This classic favorite has made a comeback, and it's easier than ever to make when using a cake mix.

Ingredients

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 Betty Crocker™ SuperMoist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box

Directions

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 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3 Bake 42 to 48 minutes (44 to 53 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.


or Boozy Pineapple Upside-Down Cake
Prep Time 20 MIN
Total Time 2 HR 0 MIN
Servings 9

Ingredients

1 can (20 oz) pineapple slices in juice, drained
1 jar (6 oz) maraschino cherries, drained
1 1/2 cups spiced rum
1/3 cup butter
1 cup packed dark brown sugar
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup piña colada mix (from 12-oz bottle)
1/2 cup vegetable oil
3 eggs

Directions

1 Place drained pineapple and cherries in separate bowls. Pour about 1 cup rum over pineapple and remaining rum over cherries. Let stand 1 to 8 hours to marinate.
2 Heat oven to 350°F. Place butter in ungreased 13x9-inch pan; place in oven to melt. When butter is melted, remove pan from oven. Sprinkle brown sugar evenly over butter; set aside.
3 Drain and reserve 1/2 cup rum from pineapple. Arrange pineapple slices in pan in 3 rows of 3 or 4 slices. Drain rum from cherries; discard rum. Place 1 cherry in center of each pineapple slice.
4 In large bowl, place cake mix, piña colada mix, oil, eggs and 1/2 cup reserved rum from pineapple. Beat with electric mixer on medium speed until smooth. Pour evenly over fruit in pan.
5 Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Run knife around edges of cake. Place cookie sheet upside down over pan; turn cookie sheet and pan over. Let stand 5 minutes to allow juices to run down onto cake. Remove pan. Serve cake warm.