Peach Upside Down Cake
1/2 C. vegetable oil
1 C. brown sugar, packed
1 30 oz. can peach slices
Maraschino cherries, halved
1 box white cake mix
Pour oil into 13 x 9 x 2 inch pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches and cherry halves in the sugar mixture.
Add enough water to peach juice to make 1 1/3 cups of liquid; add liquid and 2 eggs to cake mix. Mix as directed on the package. Pour batter over the fruit.
Bake in a preheated 350°F. oven for 50 minutes or until cake pulls away from sides of pan. Let stand 5 minutes then turn upside down onto a cake dish or large platter. Serve warm with whipped cream.