Ginger Peach Upside-Down Cake
1/4 c. butter, melted
1/2 c. packed brown sugar
1 can (15.25 oz.) sliced peaches, drained and patted dry
1/4 c. red candied cherries, halved
1 pkg. (14.5 oz.) gingerbread cake/cookie mix
1. In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-inch fluted tube pan. Alternately arrange peaches and cherries in pan. Prepare gingerbread batter according to package directions for cake; carefully pour over fruit.
2. Bake at 350-f degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.