Gluten Free Peach/Plum Upside Down Cake

peach and plum cake

1 package Pamela’s Vanilla Cake Mix

3 eggs

2/3 cup water (or sub pineapple juice or yellow squash finely shredded)

3-4 fresh or frozen peaches and plums (or mixed berries)

*Make your own Dry Cake Mix

2 3/4 cup flour (your choice pastry or gluten free)

1 3/4 cups raw sugar or honey (agave)

2 teaspoon non aluminum baking powder

3/4 tsp salt

Directions: Pour the cake mixture into a bowl; (with SM machine cone #1 shred veggies if you choose to use in place of water).  Stir cake mix, eggs, veggies or water in mixing bowl until moist.  Use Saladmaster 5 qt pan, 11” skillet or Electric Oil Core Skillet.

Pour cake mixture into pan with the fruit already placed in the bottom of the pan.

Cook on med-low heat, wiping the inside of the lid periodically to remove excess moisture. To check the cake put a tooth pick or knife in the center, when it comes out clean then it is ready. Turn off heat and let it cool in the pan, lid off, for 5-7 min.  Flip the cake over onto a plate, let cool down and serve.  20 minutes cooking time.