Rhubarb Peach Upside-Down Cake

1. 1

   Heat oven to 350F.

2. 2

   Combine brown sugar and butter in ungreased 9-inch round cake pan.

3. 3

   Arrange peach slices and rhubarb on top of sugar mixture.

4. 4

   Set aside.

5. 5

   Combine water, cake mix and egg in bowl.

6. 6

   Beat at low speed, scraping bowl often, until well mixed.

7. 7

   Beat at medium speed until well mixed.

8. 8

   Gently pour batter over topping in pan.

9. 9

   Bake 40-45 minutes or until toothpick inserted in center comes out clean.

10. 10

    Loosen sides of cake by running knife around inside of pan; invert cake onto serving plate.

11. 11

    Let stand 10 minutes; remove pan.

12. 12

    Serve cake warm with whipped cream, if desired.

13. 13

    *Substitute 1 (15 1/4-ounce) can sliced peaches, drained, thinly sliced.

14. 14

    **Substitute 1 cup frozen rhubarb, thawed, well drained, patted dry with paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.