Ingredients
1/4 cup butter, melted1/2 cup packed brown sugar1 can (15-1/4 ounces) sliced peaches, drained and patted dry1/4 cup red candied cherries, halved1 package (14-1/2 ounces) gingerbread cake/cookie mix
Preparation
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 in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.
