November 28th, 2007
Recipe by LeeAnne Wright
Preheat oven to 350°F.
Melt butter in microwave. Add brown sugar and microwave 90 seconds or until bubbly and sugar dissolves.
Pour half of the syrup in each buttered cake pan. Tilt pan to distribute evenly. Don't worry if it doesn't completely cover bottom. Arrange fruit cut side down in a pretty pattern. Slice extra thick pieces so entire pan is covered in fruit.
When preparing cake mix, add 3 tbsp of cornmeal prior to adding wet ingredients indicated on the box.
Pour half of cake mix (2 1/4 cups) in each pan over fruit.
Bake in a preheated 350-deg. F oven for 30 minutes, or until toothpick comes out clean when inserted in cake's centre and cake has pulled away from sides of pan.
Immediately after removing cake from oven, run a knife around edge of cake to loosen. Use a large (10-inch minimum) plate held on top of cake pan. Flip pan over and gently remove cake.
649 calories, 26.2 g fat, 135.1 mg calcium, 470 mg sodium, 100.4 g carbs, 2.6 g fibre, 5.8 g protein; good source riboflavin and iron.