PEACH RASPBERRY UPSIDE DOWN CAKE

By á-56845

Ingredients

• Recipe By : BETTER HOMES AND GARDEN
• Serving Size : 10 Preparation Time :0:00
• Categories : Cakes
• Amount Measure Ingredient -- Preparation Method
• 1 can peach slices in juice -- 8 1/4 oz.
• 2 tablespoons margarine or butter
• 1/3 cup packed brown sugar
• 1/2 cup loose pack frozen raspberries
• 1 package 1 layer size yellow cake mix
• whipped cream -- optional

Preparation

Step 1

Drain peaches, reserving 1 tablespoon of juice. Melt margarine or butter in a 9 x 1/2 inch round baking over medium low heat. Stir in brown sugar and reserved juice. Arrange peach slices atop sugar mixture in pan. Sprinkle with frozen raspberries. In a medium mixing bowl prepare cake mix batter according to package directions. Carefully pour the cake batter over the peach and raspberry mixture. Bake in a 350 oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Loosen the edges of the cake with a knife; invert cake onto a serving plate. Serve cake warm, topped with a spoonful of whipped cream if desired.