Caramelized Plum Topping and Spiced Cake should be made right before
nd different patterns.
Prepare cake mix as directed except for
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.
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
Loosen cake from sides of pan with spatula. Serve upside down with
large bowl, flake the cake into crumbs with a fork
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.)
Mix together the Baker's cocoa, milk, salt, Swan's Down cake flour and sugar.
Cook until it begins to thicken.
Add egg yolks. Continue cooking at least 2 minutes or until thick.
Remove from heat and add butter and vanilla.
Beat with the mixer until creamy.
Pour into 8 or 9-inch baked pie shell.
Top with meringue.
Sift flour twice.
Add salt and cream of tartar in egg whites after they are half beaten.
Blend egg whites until they form a stiff peak.
Add sugar and flour alternately, 1/4 each time.
Fold in with slotted spoon.
Bake at 375\u00b0; turn down to 350\u00b0 if it browns too fast.
Bake until cake springs back when touched.
Lightly grease a 9\" round cake pan at least 2\" deep
Allow butter, margarine, and cream cheese to soften and then cream together.
Slowly add the sugar until well creamed and fluffy.
Add 1 egg at a time, mixing well until light and fluffy. Add 3 cups sifted flour, mixing well.
Finally, add vanilla and stir in well.
Pour into a well-greased bundt pan.
Bake 1 1/2 hours at 325 degrees.
Cool 10 minutes before flipping out of pan. Refrigerate cake to make it yummy.
hink they go flat side down if you do but I
-by-13 inch glass cake pan and put it in
utter in a 9 inch cake pan. (The pan should have
ver bottom of 9\" square cake pan OR a 10\" round
inch ovenproof dish or cake tin (one with a loose
nd line an 8-inch cake pan with parchment. Preheat oven
In a small saucepan, heat water and butter until butter is melted. S.
tir in brown sugar; mix well.
Pour into a greased 13x9 inch cake pan.
Sprinkle with coconut, chips, pecans and marshmallows.
Prepare cake batter according to directions; carefully pour over marshmallows.
Bake at 325F for 55-60 minute or until a toothpick inserted near the center comes out clean.
Cool for 10 minute before inverting onto a platter.
Serve with vanilla ice cream.
nd butter mixture.
Blend cake mix w/water, oil and