Peach Melba Upside Down Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1/3 cup butter
• 1 cup light brown sugar, packed
• 28 ounces peaches, sliced
• water
• 1 cup fresh raspberry
• 18 1/4 ounces cake mix
• 2 large eggs
• 3 tablespoons vegetable oil

Recipe

• 1 melt butter in 13x9 cake pan -- sprinkle brown sugar evenly on top.
• 2 drain peaches, reserving peach syrup.
• 3 add enough water to make 1 1/3 cups liquid -- set aside.
• 4 scatter raspberries on top of peaches.
• 5 in a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
• 6 beat on medium speed for 2 minutes.
• 7 pour batter evenly over fruit.
• 8 bake for 45-50 minutes or until a tester comes out clean.
• 9 let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
• 10 serve warm with a generous dollop of whipped cream or cool whip, if desired.
• 11 ****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.