Peach Upside Down Cake
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Firmly packed light-brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Canned sliced peaches||1 Pound, drained (1 Can)|
|Cake||1 (Busy Day)|
1. Pour butter or margarine into a 13x9x2-inch baking pan; stir in brown sugar and cloves; spread mixture to coat bottom of pan evenly. Arrange peach slices in a pattern over sugar mixture.
2. Prepare Busy-Day Cake batter; spread evenly over peach slices.
3. Bake in moderate oven (350°) for 45 minutes, or until the center springs back when pressed with fingertip. Loosen edges of cake with knife; invert immediately onto serving plate; let stand one or two minutes; lift off the pan; serve the cake warm.