03 X 141 Dining with Donna 32: Peach Cranberry Upside Down Cake

Peach Cranberry Upside Down Cake

What You Will Need:

Measuring cups
a can opener
A kitchen knife for cutting
an implement for spreading
two 9 inch round cake pans
A toothpick or skewer
2 Serving plates
paper towels

Ingredients:

1 stick of butter, melted
½ cup of packed brown sugar
3 cups of thawed frozen or canned peach slices (thick slices cut in half)
2 cups of fresh or thawed frozen cranberries
1 package (about 15 ounces) of yellow cake mix,
plus the ingredients to prepare mix
The package will give directions

Cooking Directions:

Preheat the oven to 350 degrees.
Spray the two 9 inch round cake pans
with nonstick cooking spray.
Divide the butter and brown sugar between the prepared pans;
spread evenly over the bottom of the pans.
Arrange the peach slices over the butter mixture;
sprinkle with the cranberries.
Prepare the cake mix according to the package directions.
Spread the batter over the fruit in each pan.
Bake for 30 to 35 minutes,
or until a toothpick inserted into the center of the cake comes out clean.
Cool for 5 minutes;
invert the cakes onto serving plates.
Cool at least 30 minutes before serving.

Makes 12 to 16 servings.

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