Peach Upside-Down Cake

A twist on the upside-down cake tradition! The first cake I ever made and entered at the fair, years ago as a 4Her! Of course I got a blue ribbon! Still making it today 40 years later only simplified these days.

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• 1  package  yellow cake mix
• 1⁄2 cup butter
• 1  cup  packed brown sugar
• 1 (29 ounce) can  sliced  peach halves in syrup
•  maraschino cherry, halves if desired
• 2  eggs
•  whipped  cream, if desired

Directions

1. Preheat oven to 350.
2. Melt butter in a 13x9 pan.
3. Sprinkle with brown sugar, evenly.
4. Drain peaches and reserve syrup.
5. Arrange slices in the sugar.
6. If desired arrange cherries round side down in the sugar.
7. Add enough water to syrup to make 1 1/3 cup liquid.
8. Add this and the eggs to the cake mix and mix as directed.
9. Bake at 350 for 45-50 minutes until toothpick comes clean.
10. Let stand 5 minutes.
11. Turn upside-down on a large platter or cookie sheet with sides.
12. Remove pan and serve warm topped with whipped cream.