Peach Melba Upside Down Cake

• 1/3 cup butter
• 1 cup light brown sugar, packed
• 28 ounces peaches, sliced
• water
• 1 cup fresh raspberry
• 18 1/4 ounces white cake mix
• 2 large eggs
• 3 tablespoons vegetable oil

1. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
2. Drain peaches, reserving peach syrup.
3. Add enough water to make 1 1/3 cups liquid -- set aside.
4. Scatter raspberries on top of peaches.
5. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
6. Beat on medium speed for 2 minutes.
7. Pour batter evenly over fruit.
8. Bake for 45-50 minutes or until a tester comes out clean.
9. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
10. Serve warm with a generous dollop of whipped cream or cool whip, if desired.
11. ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.

butter, light brown sugar, peaches, water, fresh raspberry, white cake, eggs, vegetable oil

Taken from www.food.com/recipe/peach-melba-upside-down-cake-198571 (may not work)