Ginger Peach Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âI made this cake often when our children were young,â recalls June Tubb of Viroqua, Wisconsin. âIt takes only five ingredients but looks so festive and tastes so good!â Ingredients:
1/4 cup butter, melted |
1/2 cup packed brown sugar |
1 can (15-1/4 ounces) sliced peaches, drained and patted dry |
1/4 cup red candied cherries, halved |
1 package (14-1/2 ounces) gingerbread cake/cookie mix |
Directions:
1. In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan.
2. Prepare gingerbread batter according to package directions for cake; carefully pour over fruit.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting. Yield: 12 servings.
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