Peach Melba Upside Down Cake

Directions

1. 1
   Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
2. 2
   Drain peaches, reserving peach syrup.
3. 3
   Add enough water to make 1 1/3 cups liquid -- set aside.
4. 4
   Scatter raspberries on top of peaches.
5. 5
   In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
6. 6
   Beat on medium speed for 2 minutes.
7. 7
   Pour batter evenly over fruit.
8. 8
   Bake for 45-50 minutes or until a tester comes out clean.
9. 9
   Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
10. 10
    Serve warm with a generous dollop of whipped cream or cool whip, if desired.
11. 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.