Caramelized Plum Topping and Spiced Cake should be made right before
Drain peaches; reserve 1/3 cup liquid.
Melt margarine in a 9-inch round cake pan.
Stir in brown sugar and water.
Arrange peaches and cherries in pan.
Spoon upside-down cake batter over peaches.
Bake at 350\u00b0 for 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool on wire rack 5 minutes. Loosen sides; invert onto plate.
Serve warm.
Makes 8 servings.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
nd different patterns.
Prepare cake mix as directed except for
Preheat oven to 350\u00b0.
Melt 3/4 cup butter in a heavy 10-inch skillet.
Sprinkle the brown sugar and strawberry gelatin over butter.
Drain the crushed pineapple over gelatin mixture. Prepare cake mix according to directions on package, using reserved pineapple juice plus water to measure 1 1/3 cups liquid. Pour cake batter over pineapple mixture.
Bake for 50 to 55 minutes.
Immediately turn Upside-Down Cake onto a serving dish.
f each 9 inch round cake pan with 2 tablespoons of
large bowl, flake the cake into crumbs with a fork
Loosen cake from sides of pan with spatula. Serve upside down with peaches
Melt the butter in a large iron frying pan or upside-down cake pan. Add the brown sugar and spread evenly over bottom of pan. Lay crushed pineapple in center.
(Save juice to put in sponge batter.)
ides of 9-inch square cake pan. Add butter and melt
Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly
br>Pour batter evenly over pear mixture in prepared pan; wrap
9-inch baking dish or cake pan using butter and
nd flour 2 (8\") round cake pans or a 9x13\" casserole
utter. Arrange pears cut-side down over mixture.
Sift flour
skewer inserted in the cake's center comes out clean
Drain pears; save juice.
Coat a 9-inch ovenproof skillet with nonstick cooking spray.
Place 1 1/2 tablespoons of pear juice in bottom of skillet and distribute evenly.
Sprinkle the brown sugar evenly over pear juice.
Arrange 10 pear halves over the brown sugar with the cut side down and the widest part of pears toward outer edge.
Fill in center with pecan halves, if desired.
Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans.
Arrange fresh or canned pears pieces on top. (Peel and core, if fresh).
Preheat oven to 350\u00b0F.
Beat butter with eggs and wet ingredients in a large measuring cup or small bowl.
In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well.
Pour into pans over the pear mixture.
Bake for about 30-40 minutes.
Loosen and invert over a serving plate; dust with confectioners sugar, if desired.
r one 10-inch round cake pan with non-stick cooking
Melt butter and brown sugar in bottom of 13 x 9-inch cake pan. Drain pineapple (leave some juice); pour over butter and brown sugar.
Mix cake as directed.
Pour over pineapple mix.
Bake until cake is done (350\u00b0) for about 1 hour.
When done, turn upside down.