Email to Phyllis_ aka_ Filus      

PEACH-RASPBERRY UPSIDE-DOWN CAKE

Source of Recipe

Unknown - internet

PEACH-RASPBERRY UPSIDE-DOWN CAKE

WW Points
10 Servings

1(8-1/4 oz) can peach slices, juice pack
2 tblsps margarine
1/3 cup firmly packed brown sugar
1/2 cup loose-pack frozen raspberries
1 (1-layer size) pkg yellow cake mix (such as Jiffy cake mixes)
Whipped cream, optional

Drain peaches, reserving 1 tblsp of the juice.

Melt margarine in a 9-in. round baking pan over med-low heat. Stir in brown sugar & reserved juice. Arrange peach slices atop sugar mixture in pan. Sprinkle with frozen raspberries.

In med mixing bowl prepare cake mix batter according to pkg directions. Carefully pour cake batter over peach-raspberry mixture.

Bake in 350ºF oven 30-35 mins or till toothpick inserted near center comes out clean. Cool in the pan on wire rack 10 mins. Loosen edges of cake with a knife; invert cake onto serving plate.

Serve cake warm, topped with a spoonful of whipped cream, if desired.

One serving equals: 215 calories; 6g total fat (1g sat fat); 1g fiber; 27mg cholesterol; 263mg sodium; 39g carbohydrates; 2g protein +++++ WWP: 5

To lower calories and carbohydrates...make your own sugar-free Brown Sugar..See Make-Your-Own Chapter.