It was a whim; turns out it was a tasty whim! Pretty quick and easy.
1 Added Touch (or other) Golden Cake Mix
1/3 cup Canola oil
1 cup water
3 large eggs
1 -14 oz (398 ml) tin Tosca sliced mango
1- 14 oz (398 ml) tin Del Monte Peach slice in fruit juice
1 Tablespoon corn starch
Preheat oven to 350* F.
Line a muffin pan with 12 paper cupcake liners (or lightly grease cups). Set aside.
Lightly grease a 1.8 L baking dish. (mine is a "French White" dish, about 10.5 " X 8") or large casserole. Set aside.
Empty cake mix packet into large mixing bowl. Add Canola oil, water and eggs. (the oil and water amounts will be different than the package directions.)
Mix according to package directions, (about 3 minutes, until batter is smooth). Set aside.
Drain peaches and mango, reserving juice.
In medium sized saucepan, whisk reserved juices and cornstarch together. Bring to a boil, stirring constantly, until clear and thickened. Remove from heat and gently stir fruit into thickened syrup.
Arrange fruit and juice in bottom of prepared baking dish. Spoon 2 cups of the batter over fruit, spreading it evenly over the whole top right to the edge.
Divide the remaining batter between the 12 muffin cups.
Bake the cake for about 30 minutes, until cake is golden brown and a toothpick inserted into the center comes out clean.
Bake cupcakes for about 20- 25 minutes, until the tops are golden brown, and they also test done with a toothpick.
Serve cake warm with cream or ice-cream. Ice/ decorate cupcakes as desired.
Yield: 9 or 12 servings + 12 cupcakes
Nutritional Analysis for cake: (not including cream/ toppings)
Per serving (1/9th of) Upside Down Cake alone:
Fat: 5.25 g
Carbohydrates: 26.8 g
Fibre: .11 g
Sugars: 14 g
Protein: 1.72 g
Cholesterol: 32 mg
Sodium: 263 mg
Per serving (1/12th of) Upside Down Cake alone:
Fat: 4 g
Carbohydrates: 20.2 g
Fibre: .08 g
Sugars: 10.42 g
Protein: 1.3 g
Cholesterol: 23.75 mg
Sodium: 197.5 mg