1- 8x8 inch pan/preheat oven to 350 ° F. / 40 minutes

1. Defrost and /or drain fruit.

2. Melt margarine either in the making pan in the oven or in separate pan on top of the stove.

3. While the shortening is melting, measure biscuit mix, granulated sugar, eggs, milk, and flavoring into mixing bowl.

4. Remove 3 tablespoons of the margarine for each recipe you're making(6 tablespoons for double recipe, et cetera) and add to ingredients in mixing bowl. Sprinkle brown sugar over the remaining shortening in baking dish.

5. Now arrange well-drained fruit in an attractive manner over the brown sugar and melted shortening.

6. Mix all ingredients in mixing bowl lightly and pour gently over the top of the arranged fruit in baking dish or pans.

7. If some of the shortening or fruit syrup comes to the top, don't worry; it will all go to the bottom during the baking.

~- freezing instructions-

8. Cakes should be turned upside down as soon as they're removed from the oven. For cakes that are going to be frozen, line plates or cooky sheets with heavy-duty foil. Invert cakes on the foil-lined plates or cooky sheets. When they're cool, put into freezer until frozen.

9. Now you can wrap them in a moisture vapor proof wrap of your choice. Large cakes can be cut into smaller ones when they're partially frozen. Then wrap them individually

your upside-down cake, try peaches or apricots for a real taste treat. If you like upside-down cake with a sticky and caramelized top, you'll love the following recipe. If you prefer a drier cake, decrease margarine by 2 tablespoons and brown sugar by 1/4 cup.