LUSCIOUSLY RICH PEACH UPSIDE DOWN CAKE
1/4 cup butter, melted
1/3 cup firmly packed light brown sugar
1 can (29-oz) sliced peaches, well drained
1 box (2-layer size) yellow cake mix
1 pkg (4-serving size) instant vanilla pudding mix
4 large eggs
1 cup sour cream
1/4 cup vegetable oil
1/2 tsp almond extract, optional
Combine the melted butter and the brown sugar together, mixing well. Cover the bottom of a 9 x 13-inch baking pan with the buttery mixture. Arrange the peach slices in rows over the butter/sugar mixture.
In a large mixer bowl, combine the cake mix, and pudding mix. Add the eggs, sour cream, vegetable oil, and almond extract, if using. Blend, then beat at medium speed for 4 minutes. Carefully spoon the batter over the peach slices.
Bake cake at 350 degrees for 50 to 55 minutes or until it springs back when lightly touched. Remove from the oven and allow to cool in the pan for 5 minutes. Invert onto a serving platter and remove the pan. Serve warm or cool with whipped cream, if desired.
STRAWBERRY DELIGHT
1 box cake mix, yellow or white
Bake cake mix according to directions.
Mix 1 large or 2 small boxes strawberry gelatin using 3 1/2 cups hot water. Add 1 16-oz size frozen strawberries to the hot Jello. Punch holes in cake and pour Jello over all cool. Whip 2 envelopes Dream Whip. Add 2 pkgs (8-oz size) cream cheese. Add 1/4 cup sugar. Spread on top of cake.
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