Peach Or Pineapple Upside Down Cake
|Brown sugar||1⁄4 Cup (4 tbs)|
|Peaches/Pineapple||1 Cup (16 tbs) (Canned Or Fresh)|
|Tea biscuit mix||1 1⁄3 Cup (21.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
Melt butter in 8 inch square or 9 inch round cake pan.
Sprinkle with brown sugar.
Arrange fruit on top of butter and sugar.
Mix biscuit mix and sugar.
Cut in shortening.
Add egg and 1/4 cup milk.
Beat vigorously for 1 minute.
Gradually stir in remaining milk, and vanilla.
Beat 1/2 minute.
Pour cake mixture over fruit.
Bake 35 to 40 minutes at 350Â°F.
Invert at once on serving plate.
Cool slightly and remove pan.
Always a favourite