“Jiffy” mix Cornmeal Upside-Down Cake
One 8.5 ounce box of “Jiffy” corn muffin mix
1/4 cup butter or margarine, melted
1/2 cup firmly-packed brown sugar
Fresh or canned fruit to cover the bottom of the pan in a single layer
Any combination of fresh fruits works. Fresh fruits should be halved, or, for larger fruits, like peaches or fresh pineapple, cut into slices so they’ll cook completely as they bake. Fresh figs, apricots cherries, peaches and most stone fruits work beautifully. Berries, because they’re so juicy, can be problematic.
Canned fruit must be completely drained, or you’ll get a soggy cake.
Butter the bottom and sides of a 10-inch round cake pan,
Prepare the Jiffy”corn muffin mix according the directions on the box.
Melt the butter and combine it with the brown sugar; spread it evenly over the bottom of the prepared pan.
Arrange the fruit in a single layer, cut side down, over the butter-brown sugar mixture.
Gently spread the prepared muffin mix over the fruit.
Bake at 350F for 30-35 minutes.
Let the cake rest in its pan for 5 minutes, Then, run a knife around the inside edge of the pan. Invert a serving plate over the pan, turn the plate and pan over together, and let gravity do its work.
i hope this helps