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.
large bowl, flake the cake into crumbs with a fork
Mix cake mix as directed on box.
Butter a 9 x 13-inch cake pan.
Put pecans and coconut in bottom.
Pour cake batter on top of nuts and coconut.
Mix powdered sugar, margarine and cream cheese.
Pour on top of batter.
Bake at 325\u00b0 for 45 minutes. Turn cake out upside down.
Leave pan over cake a few minutes to allow topping to loosen from pan.
op of coconut.
Prepare cake mix as directed on box
Spray 9 x 13-inch cake pan with Pam.
Put nuts and coconut on bottom of pan.
Mix cake mix by box directions.
Pour over nuts and coconut.
Melt cream cheese and margarine together.
Mix in powdered sugar.
Drizzle over cake mix.
Bake at 375\u00b0 for 35 or 40 minutes or until done.
Stick may be moist from cream cheese. Turn upside-down on cookie sheet and leave 5 minutes and take off.
Put nuts in bottom of pan, then coconut.
Mix cake as directed on box.
Pour cake over nuts and coconut.
Mix cream cheese, butter and powdered sugar together.
Spoon on top, but not near the sides of pan.
Bake at 325\u00b0 for 45 minutes or a little longer.
Cool in pan about 45 minutes.
Put on cookie sheet and turn upside down.
Butter 9 x 13-inch pan. Sprinkle pecans and coconut over bottom of pan. Prepare cake mix as directed on box. Pour batter over nuts and stir in melted margarine and vanilla; beat until smooth. Pour over top of cake batter. Bake in 325\u00b0 oven 40 to 45 minutes or until cake tests done. Turn cake out upside down. Leave pan over cake a few minutes to allow topping to loosen from pan.
Grease bottom of 9 x 13 pan.
Sprinkle pecans and coconut in bottom of pan.
Mix German chocolate cake mix according to box and pour over nuts and coconut.
Melt butter or margarine and cream cheese.
Mix with confectioners sugar and pour over cake mix, coming to within 1-inch to 1/2-inch of edge.
Bake at 350\u00b0 for 40 to 45 minutes.
Cool about 15 minutes and then turn upside down.
Put frosting in bottom of 9 x 13-inch pan.
Mix cream cheese, egg and powdered sugar together and spread over frosting.
Mix cake mix according to directions on box and pour over cream cheese mixture.
Bake at 350\u00b0 for 30 to 40 minutes.
Take out of oven and let set 3 minutes.
Loosen edges with a knife and turn upside-down and leave for five minutes before removing from pan.
Should be stored in refrigerator.
Mix cake mix by directions.
In a 9 x 13-inch pan, melt 1/2 stick margarine.
Sprinkle nuts and coconut over melted margarine. Pour prepared cake mix over mixture.
Melt 1 stick margarine and the cream cheese in microwave.
Stir together and add the 10x sugar and vanilla.
Stir until well mixed.
Pour over cake mix. Bake for 1 hour and 10 minutes at 325\u00b0.
Turn cake out upside-down as soon as taken from oven.
Mix cake mix as directed on the box.
Pour into 13 x 9 inch pan.
Combine margarine and cream cheese in sauce pan. Heat on low until melted. Stir in box of confectioners sugar.
Pour over cake. Bake at 350\u00b0 until cake is done.
Cake is upside down when turned out of pan onto plate.
Spread coconut and pecans in a greased 9 x 13-inch pan.
(Do not use Pyrex.)
Mix cake mix according to directions.
Pour over coconut and pecans.
Set aside.
Mix sugar, margarine and cream cheese.
Drop by spoonful over cake batter.
Bake 45 minutes at 350\u00b0.
Place pan under cake while baking as it will bubble over. Cool cake in pan, then turn upside down on serving tray.
Melt butter in a 13 x 9-inch pan. Add water.
Sprinkle brown sugar evenly in pan.
Sprinkle nuts and coconut over sugar.
Mix cake as directed. Pour over sugar mixture. Bake at 350\u00b0 for 40 minutes. Cool 5 minutes. Turn upside down onto large platter. Serve with whipped cream.
Butter a 9 x 13-inch pan.
Mix coconut and pecans.
Spread in bottom of pan.
Mix cake mix according to package directions. Pour batter over coconut and nuts.
Mix cream cheese, powdered sugar and butter.
Pour over batter.
Bake at 375\u00b0 for 45 minutes. When cut, turn squares upside down.
Grease and flour a 9 x 13-inch pan.
Sprinkle coconut and pecans in bottom of pan.
Mix cake mix as directed on box.
Pour batter over nuts and coconut.
Mix together margarine and cream cheese.
Mix in powdered sugar.
Spread over top of the batter. Bake at 375\u00b0 for 10 minutes.
Reduce oven to 350\u00b0; bake for 35 to 40 minutes.
Let stand about 10 minutes and dump upside-down onto plate or cookie sheet.
Serves 12 to 15.
Melt butter in a 13 x 9 x 2-inch pan.
Add water.
Sprinkle brown sugar evenly in pan.
Arrange nuts and coconut in sugar mixture.
Mix cake as directed on package.
Pour batter over mixture in pan.
Bake at 350\u00b0 for about 40 minutes until cake springs back when touched lightly.
Let stand 5 minutes for topping to begin to set.
Then turn upside-down onto a large platter or a cookie sheet.
Serve pieces of cake topped with whipped cream.
Put coconut and pecans in bottom of pan.
Mix cake mix by directions on box.
Pour over nuts and coconut.
Melt margarine and mix well with cream cheese and confectioners sugar; spoon on top of cake.
Bake at 350\u00b0 for 40 to 45 minutes.
Cool in pan. Cut into squares and serve upside down.
Melt butter in 9 x 13-inch pan.
Add water; sprinkle sugar evenly in pan.
Arrange nuts and coconut on sugar mixture.
Mix cake mix as directed on box.
Pour over mixture in pan.
Bake at 350\u00b0 for 40 minutes.
Let stand for 5 minutes for topping to begin to set.
Turn upside down onto large plate or cookie sheet.
Serve with whipped cream.
In spite of the name, this cake cannot be inverted onto a platter because the gooey bottom that makes it delicious also makes it stick to the pan.
However, individual pieces can be served upside down.