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Ginger Peach Upside Down Cake


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Member since 2006

Serves 12 | Prep Time | Cook Time 35 to 40

Ingredients

1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (15-1/4oz) sliced peaches drained and patted dry
1/4 cup candied cherries, halved
1 pkg (14-1/2oz) gingerbread cake/cookie mix


In a small bow, combine butter and brown sugar.


Spoon into an ungreased 10-in fluted tube pan (bundt).


Alternately arrange peaches and cherries in pan. Prepare gingerbread batter according to pkg directions for cake: carefully pour over fruit.


Bake 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.


Cook for 5 minutes.


Cool completely before cutting.


Yield: 12 servings


Pairs Well With


Notes

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