Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, melted

  2. 1/2 cup packed brown sugar

  3. 1 can (15-1/4 ounces) sliced peaches, drained and patted dry

  4. 1/4 cup red candied cherries, halved

  5. 1 package (14-1/2 ounces) gingerbread cake/cookie mix

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. Bake at 350° 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. Yield: 12 servings.


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