Peach Upside Down Cake

Peach Upside Down Cake

1/4 cup butter or margarine, melted
1/3 cup firmly packed light brown sugar
1 can (29 ounce.) sliced cling peaches, well drained
1 package (2-layer size) yellow cake mix
1 package (4-serving size) JELL-O Brand Vanilla Flavor Instant Pudding and

Pie Filling
4 eggs
1 cup (1/2 pt.) sour cream
1/4 cup oil
1/2 teaspoon almond extract (optional)

Combine butter and brown sugar; pour into a 13×9-inch pan. Arrange cling
peaches on sugar mixture.

Combine remaining ingredients in large mixer bowl. Blend; then beat at
medium speed for 4 minutes. Spoon carefully into pan. Bake at 350° for 50 to
55 minutes or until cake springs back when lightly touched. Cool in pan 5
minutes. Invert onto platter; remove pan. Garnish with whipped topping, if

In high altitude areas, lightly grease pan; increase butter to 1/2 cup and
brown sugar to 1 cup; use large eggs; add 1/3 cup flour and 1 1/4 cups
water; reduce sour cream to 1/3 cup and oil to 1 tablespoon; beat 2 minutes
and bake at 375° for 45 minutes.

Bake in moistness. Bake it with Jell-O Pudding and Cling Peaches.

Servings: 4