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Except I love love white bakery cake with the original frosting that comes in a bucket. It's pretty dry but I love it. I do have a recipe for a wedding cake that calls for white cake mix plus extra flour plus almond extract. The latter you have to be super careful not to get too much.

I haven't made it though. So many good ideas.

One of the easiest, yummiest cakes I’ve ever had, is the pineapple cake made by mixing 1 box of “add water only” Angel food cake mix (use dry), mixed with 1, 20oz. can of crushed pineapple. (I don’t think it would work with anything else but pineapple, if you want “fruity” cake. I tried a fruit cocktail cake once, using just that, and a white cake mix. It was heavy, and not very tasty, but then, white cake mix doesn’t have the egg whites in it, like Angel food mix does, and fruit cocktail is mostly pears, and they’re kinda bland). Anyway, for the pineapple cake, mix it together (directions say don’t overbeat, but I beat it on medium high for a minute or two). You can bake it in a 10 cup bundt or tube cake pan, or a rectangular pan, but you have a cool it upside down, or it will sink. DO NOT spray the pan, or it will fall out when you cool it. 350° F. or 325 in toaster oven, for 40 minutes. It is moist and delicious. Just be sure you don’t over bake it, or it will be not as moist or yummy. I cooked mine in a 3 inch deep 11x7 aluminum pan that I bought to fit my toaster convection oven. I almost never use my big oven anymore. My kitchen doesn’t get hot, and things cook a little quicker and at a lower temperature. Best $39 I ever spent. (Aldi brand) Merry Christmas everyone!