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.
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.)
Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly
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.
he same bowl, prepare the cake mix according to package directions
ugar mixture.
Mix
cake
as
directed
he sugar mixture.
Mix cake as directed on the label
Melt together brown sugar and margarine.
Pour glaze in bottom of 9 x 13-inch pan.
Arrange small pineapple slices next in the bottom of the pan.
Place maraschino cherry half in each center of pineapple.
Prepare cake mix according to package directions. Pour cake over pineapple glaze.
Bake at 375\u00b0 for 30 minutes. Check.
Turn pan upside-down on cookie sheet.
If pineapple sticks to pan when turned upside-down, lay back on cake where they should be.
inutes longer.
Gently pour cake batter over pineapple in skillet
0 to 35 minutes.
Cake should spring back when lightly
br>Easiest method is 4 down the middle and 3 on
Grease\t9
x 13-inch cake pan.\tSpread 3 cups marshmallows
on bottom of pan. In small saucepan, cook rhubarb, sugar and
water. Remove
from
heat. Stir in strawberry jello mix. Cool.
Mix cake according to directions on package.
Pour cake mixture
over marshmallows,
very
gently,
then pour rhubarb mixture
over the cake mixture, very gently.\tBake at 350\u00b0 for 45 to\t50 minutes. Cool in pan. When serving, turn cake pieces upside down and top with Cool Whip.
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.
nd flour 2 (8\") round cake pans or a 9x13\" casserole