Rosy Peach Upside-Down Cake

1 (29 ounce) can sliced peaches, drained
1 (3 ounce) package strawberry gelatin
1 (3 ounce) package peach gelatin
1 teaspoon cinnamon
1/3 cup butter or margarine
1 (18.25 ounce) box yellow cake mix
1 container Cool Whip for topping

Arrange peaches in buttered 13 x 9-inch pan.

Combine strawberry and peach gelatins and cinnamon in small bowl. Sprinkle about 3/4 of mixture evenly over peaches and dot with butter.

Prepare cake mix as directed on package. Pour 3/4 of batter into pan. Stir remaining gelatin mixture into remaining cake mix. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees F for 45 minutes or until cake tester inserted comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool.

Garnish with Cool Whip.

Cranberry Upside-Down Cake

12 to 14 ounce fresh cranberries
1/2 cup walnuts, coarsely chopped (optional)
4 tablespoons butter
2/3 cup granulated sugar

Batter
2/3 cup all-purpose flour
1 teaspoon baking powder
3 eggs
1/2 cup granulated sugar
Zest of 1 small orange zest
3 tablespoons butter, melted

Preheat oven to 350 degrees F and place a baking sheet on the middle shelf of the oven.

Wash the cranberries and pat dry.

Thickly smear the butter on the base of a 9-inch round cake pan. Add the sugar and swirl to coat evenly. Add the walnuts if using, and spread evenly. Add the cranberries and spread into an even layer.

For the batter, sift the flour and baking powder and set aside.

Combine the eggs, sugar and rind in a heatproof bowl over a pot of hot (not boiling) water.

With an electric mixer, beat until the eggs leave a "ribbon trail" when the beaters are lifted.

Add the flour mixture gradually, folding in well after each addition. Gently fold in the melted butter, then pour the batter over the cranberries.

Place pan on baking sheet in oven and bake for 40 minutes.

Allow to cool for 5 minutes in pan, then run a knife around the edge to loosen. To unmold, place a large serving plate over the pan (while the cake is still warm). Holding the plate and pan together, using potholders, flip over and carefully lift the pan. If any cranberries, etc. are stuck to the pan, spoon off and place on the cake wherever it appears to need it.

This is good warm or cold.

Apple Upside-Down Cake

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 1/2 cups sugar, brown or granulated white
1 cup heavy cream
2 large eggs
3/4 cup milk
1/3 cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 to 4 cups sliced apples (4 to 5 apples)

Sift flour with baking powder.

Beat eggs with 1 1/2 cups of sugar until light. Stir in the flour mixture, then stir in heavy cream.

Melt 4 tablespoons of butter; stir in cinnamon and brown sugar. Pour butter mixture into a buttered 9 x 13-inch baking pan. Place sliced apples over butter mixture then gently spread dough over apples. Bake at 350 degrees F for 25 minutes.

Reduce heat to 325 degrees F and bake another 20 to 25 minutes, or until cake is done. Cool for at least 5 minutes; turn out onto a serving dish.

Serve with ice cream or whipped cream.

French Apple Upside-Down Cake

4 or 5 peeled, cored and sliced apples
2/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons lemon juice
1 (18.25 ounce) box white cake mix
3 eggs
1 1/4 cups water
1/3 cup vegetable oil

Topping: Arrange apple slices in prepared 13 x 9-inch cake pan.

Combine sugar, flour and cinnamon. Sprinkle over apples. Combine melted butter and lemon juice. Drizzle over apples.

Cake: In a large mixer bowl, combine cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Pour batter evenly over fruit mixture. Bake 40 to 50 minutes. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet.

Serve warm.

Serves: 12 to 16

Pineapple Pecan Upside-Down Cake

1/2 cup butter
1 cup brown sugar
1 (15 1/2 ounce) can pineapple slices, undrained
1/4 cup pecan halves
3 eggs, separated
1 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt

Melt butter in a 10-inch cast iron skillet. Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup juice (set juice aside). Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice.

Beat egg yolk until thick; add sugar, flour, baking powder, and salt. Stir in reserved pineapple juice. Beat egg whites to stiff peaks; fold in flour mixture. Spoon batter over pineapples. Bake at 375 degrees F for 30 minutes.

Stacked Pineapple Upside-Down Cake

Source: Recipe by: Mary Jo Angelo, Birmingham, Alabama – published in Southern Living Magazine – September, 1986

1/4 cup butter or margarine, melted
2/3 cup firmly packed brown sugar
1 (20 ounce) can sliced pineapple, drained
1/2 cup chopped pecans
1 (18.25 ounce) box yellow cake mix without pudding
Caramel Frosting (recipe below)

Combine butter and brown sugar; spread evenly into 2 greased 9-inch round cake pans. Arrange pineapple slices, cherries, and pecans on top.

Prepare cake mix according to directions. Pour batter into pans; bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean.

Remove immediately from pans, and cool completely on wire racks.

Stack layers, pineapple side up, on serving plate. Spread warm caramel frosting on sides of cake.

Yield: one 2-layer cake

Caramel Frosting
1/2 cup butter or margarine
1 cup firmly packed brown sugar
3 tablespoons milk
2 cups sifted confectioners’ sugar

Combine butter and brown sugar in a medium saucepan. Bring to a boil, stirring constantly; cook 2 minutes. Add milk; return to a boil. Remove from heat; let stand 5 minutes.

Add confectioners’ sugar to mixture, beating until smooth.

Yield: enough to frost sides of one 2-layer cake

Pineapple Upside-Down Gouda Cake

Source: Wisconsin Milk Marketing Board, Inc.

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup pineapple sauce, divided
3 to 4 canned pineapple rings, drained (do not use fresh pineapple)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup (4 ounces) finely shredded Wisconsin Gouda cheese
Heavy cream, whipped (optional)

Line the bottom of a round 8 x 2-inch cake pan with parchment or wax paper.

Combine melted butter, brown sugar and 1/4 cup of the pineapple sauce. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.

Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple sauce and cheese.

Pour batter over pineapple slices in cake pan. Bake at 375?F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper. Serve warm with whipped cream, if desired.

Nutrition information per serving: 241 calories, 29 grams carbohydrate, 6 grams protein, 11 grams fat, 86 milligrams cholesterol, 306 milligrams sodium, 132 milligrams calcium. (99 calories or 41% of calories from fat)

Serves: 6 to 8