hi carol.
i don't know what you have "on hand" but here are some ideas for uses for yellow cake mixes. several look like poke cakes, so don't know why it would be a problem to use the yellow cake mix for that . . .
hope you find something you can use.
sara

UGLY DUCKLING CAKE
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
-FROSTING:--
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes. Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).

CHOCOLATE CHIP CAKE
1 yellow cake mix
2 boxes instant chocolate pudding
1 c. oil
1 c. water
1 tsp. vanilla
4 eggs
1 (12 oz.) pkg. chocolate chips
Chopped nuts, if desired
Mix all of above items in large bowl. Stir with a wooden spoon. Pour into greased and floured bundt pan. Bake at 325 degrees for 50 to 60 minutes.

THE "BEST" CAKE
--CAKE:--
1 box yellow cake mix
1 (8 oz.) carton sour cream
1 pkg. instant vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate chips
1/2 c. chopped pecans
1 bar German chocolate, grated
--ICING:--
1 stick margarine
8 oz. cream cheese
1 box powdered sugar
1/2 c. chopped pecans
1 tsp. vanilla
I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. II. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping. III. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV. ICING: Use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated German chocolate.

PINA COLADA CAKE
1 (18 1/2 oz.) pkg. yellow cake mix
1 1/2 c. water
2 eggs
1 (3 1/2 oz.) can shredded coconut,
divided
1 (16 oz.) can cream of coconut
1 (9 oz.) container frozen whipped
topping, thawed
1/4 c. pecans, chopped
Combine cake mix, water, eggs and half of the coconut. Turn into greased 9 x 13 inch baking pan. Bake in 350 degree GAS oven 30 to 35 minutes, or until done. Remove from oven and punch holes in top while hot. Pour cream of coconut over hot cake. Cool thoroughly. Combine remaining coconut with whipped topping and spread over the cake. Sprinkle pecans over cake. Refrigerate.

BETTER THAN SEX CAKE
--STEP I:--
1 box yellow cake mix without pudding
in mix
1 can crushed pineapple
1/2 c. sugar
--STEP II:--
Bake cake in 9 x 13 inch pan. Puncture top of cake with toothpicks. Mix sugar, pineapple and pour over cake. Cook 1 package vanilla pudding and pour over cake. Set in refrigerator to chill. Spread Cool Whip over cake and top with coconut. Leave cake in pan and keep in refrigerator.

MANDARIN ORANGE CAKE
1 pkg. yellow cake mix (without
pudding mix)
1 (11 oz.) can mandarin oranges,
undrained
4 eggs
1/2 c. vegetable oil
--ICING:--
1 (15 oz.) can crushed pineapple,
drained
1 (9 oz.) carton frozen whipped
topping, thawed (Cool Whip)
1 (3 3/4 oz.) pkg. vanilla instant
pudding mix
Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes at high speed. Reduce to low speed, beat 1 minute. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20 to 25 minutes. Cool in pans 10 minutes. Remove layers from pans and let cool completely. Combine all ingredients. Beat 2 minutes. Let stand 5 minutes or until mixture is of spreading consistency. Spread mixture between layers, top and side of cake. Chill 2 hours before serving. Store in refrigerator. Fort Worth, Texas
PUMPKIN CAKE
1 lg. can pumpkin
13 oz. can evaporated milk
3 eggs
1 c. sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice mix
1 yellow cake mix
1 1/2 cubes butter
Nuts (opt.)
Mix pumpkin, milk, eggs, sugar, salt and spice together. Pour into a 9 x 13 inch pan. Sprinkle dry cake mix over top. Melt butter and drizzle over top of cake mix. Sprinkle on nuts. Bake at 350 degrees for approximately 50 minutes or until brown. Top with whipped cream if desired.
JELLO CAKE
1 yellow cake mix (make as directed)
2 sm. boxes strawberry Jello
2 c. boiling water, dissolve & cool
1 carton Cool Whip
Punch holes in cake after it cools. Pour Jello (after it has cooled) on top of cake, down in the holes. Spread Cool Whip. Refrigerate.

FRANCES' FAMOUS ORANGE CAKE
3 oz. pkg. orange gelatin
1/2 c. boiling water
1 pkg. yellow cake mix
3/4 c. oil
4 eggs
1 tsp. orange extract
--GLAZE:--
1 1/4 c. confectioners' sugar
Juice of 4 oranges or 2/3 c. frozen
orange juice concentrate
Dissolve gelatin in the boiling water and set aside. In a large bowl combine cake mix and cooking oil. Add eggs, one at a time and orange extract, beating well after each addition. Add dissolved gelatin and beat for 3 minutes. Pour into a 10 inch, greased and floured angel food cake pan. Bake at 350 degrees for 45 minutes or until toothpick comes out of the cake clean. Remove from oven and immediately pour the glaze over the top of cake. Cool in pan for a few hours.

YUM YUM CAKE
1 pkg. Duncan Hines yellow cake mix
1 lg. instant vanilla pudding
2 c. milk
1 (8 oz.) cream cheese
1 can crushed pineapple (16 oz.) well
drained
Bake cake as directed in 11 x 15 cookie sheet which has been greased and floured. Bake at 350 degrees, mix vanilla pudding with 2 cups milk. Beat in 8 oz. cream cheese. Add crushed pineapple, well drained. Spread on cake when cool then top with 1 large container Cool Whip or dream whip. Sprinkle with coconut.

HONEY BUN CAKE
1 yellow cake mix
8 oz. sour cream
4 eggs
1 c. oil
1 tsp. vanilla
1 c. brown sugar
1 tbsp. cinnamon
1 c. powdered sugar
4 tbsp. hot water
1 tbsp. vanilla
Mix together cake mix, sour cream, eggs, oil and vanilla. Pour 1/2 of batter in sheet cake pan. Mix brown sugar and cinnamon. Sprinkle over batter in pan and pour rest of batter on top. Bake at 350 degrees until done. While cake is still warm, mix powdered sugar, water and vanilla and pour over warm cake. Virginia Royal

BLUEBERRY DUMP CAKE
1 pkg. Duncan Hines Moist Deluxe
yellow cake mix
1 (20 oz.) can crushed pineapple in
heavy syrup (don't drain)
2 c. pecans, chopped
1 block butter (not margarine)
1 qt. fresh or 1 lb. frozen
blueberries (can substitute 1 can
blueberry pie filling)
3/4 c. sugar
1 tbsp. lemon juice
3 tbsp. cornstarch
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. If using frozen berries, thaw out first. Divide berries in half. Mash 1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed berries. Cook 5 or 6 minutes on medium heat until thick and clear. Add lemon juice and unmashed berries. Mix and cool. In large bowl, mix chopped pecans and cake mix. Melt butter, pour into cake mix and pecans. Mix until all is moistened. Into greased pan, pour undrained pineapple to make an even layer. Do not stir. Using hands, sprinkle cake mix mixture over berry mixture, working out lumps in cake mix. Spread evenly. Do not stir. Bake at 350 degrees for 1 hour.

PEANUT BUTTER CAKE
1 pkg. yellow cake mix
1/2 c. creamy peanut butter
1/2 c. chocolate syrup
6 oz. chocolate chips
2 c. peanut butter
1 box powdered sugar
A little milk
--ICING:--
1/2 c. chocolate syrup
6 oz. chocolate chips2 c. peanut butter
1 box powdered sugar
A little milk
Mix cake mix as directed then add 1/2 cup creamy peanut butter. Bake in 2 layers for 20 to 30 minutes at 350 degrees. Mix well and spread on cake.
JOHN'S DELITE
1 pkg. yellow cake mix (bake as
directed)
1 can Eagle condensed milk
1 (12 or 15 oz.) can cream of coconut
milk
1 container Cool Whip
4 oz. flaked coconut
When cake is baked, pierce with a fork all over. Mix cream of coconut and Eagle Brand milk together in a bowl. Then pour over hot cake and let cool. Frost with the Cool Whip and sprinkle with coconut. "Easy and Sinful". '61

NEIMAN MARCUS CAKE
--BOTTOM:--1 box yellow cake mix
1 c. pecans
2 eggs, beaten
1 c. chocolate chips
1 c. coconut
1 stick margarine
--TOP:--
1 box powdered sugar
1 (8 oz.) pkg. cream cheese
2 eggs
Mix the bottom until it is rich and thick. Then mix the top until it is creamy smooth with no lumps. Put in a greased 9 x 13 inch pan. Cook for 1 hour at 300 degrees.