Peach Melba Upside Down Cake

"something a little different.."
 
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Ready In:
55mins
Ingredients:
8
Serves:
12-16
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ingredients

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directions

  • Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
  • Drain peaches, reserving peach syrup.
  • Add enough water to make 1 1/3 cups liquid -- set aside.
  • Scatter raspberries on top of peaches.
  • In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
  • Beat on medium speed for 2 minutes.
  • Pour batter evenly over fruit.
  • Bake for 45-50 minutes or until a tester comes out clean.
  • Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
  • Serve warm with a generous dollop of whipped cream or cool whip, if desired.
  • ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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