Ginger Peach Upside Down Cake
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