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Title: Sunbeam Upside Down Cake
Categories: Blank
Yield: 1 Servings
| 1 | pk | Yellow cake mix |
| BOTTOM MIXTURE | ||
| 1/4 | c | Butter or margarine |
| 1 | c | Light brown sugar; packed |
| 3 | c | Canned fruit; drained |
Mix yellow cake mix as directed on label, mixing first, then making bottom mixture.
NOTE: One egg cake may be used in place of the cake mix.
Use any desired fruit, such as canned sliced pineapple, canned peach halves, canned apricot halves, canned pear halves.
Set dial at 220 degrees F, add butter. When melted, add brown sugar, spread brown sugar evenly over surface of frypan. Arrange drained fruit over sugar mixture. Maraschino cherries, nut meats, or other garnishes may be added.
Spread batter evenly over fruit. Set dial to 240 degrees F. Bake until dry on top, about 30 minutes. Loosen around edges with a spatula, invert onto a cake rack or square plate. Let stand a few seconds, then lift up frypan.
Serve warm or cold, garnished with whipped cream or with ice cream if desired.
Source: Sunbeam Electric Frypan Recipe Booklet Typos by Dorothy Flatman 1996
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