Cherry Peach Upside Down Cake

What do you get when you have two overripe peaches, a pint of cherries on the brink of moldiness,  and a box of yellow cake mix? A cherry peach upside down cake! Or maybe I'll call it something more pretentious like a "stone fruit inverted confection" to equalize the whole "cake mix" thing....

Anywho-- this baby was good. Despite using summer ingredients, the cake is spicy and almost fruit-cakey. It was super yummy and I am taking the rest of it to work to share (because I do not need to eat a whole cake! It's still swimsuit season for goodness sake!)

First, I melted 1/4 cup butter and 1/2 cup brown sugar in the bottom of a 9 inch round springform pan. Then, I sprinkled in a tsp of nutmeg (might be a little heavy, but I loooove nutmeg) and a dash of cinnamon and my fruit which was all sliced up. I tossed it around so it was all coated in a caramel-y goodness. Then, I poured the cake mix over the top and baked for 45 minutes.

Flipped it over and voila! The ooey-gooey caramel on top leaves the cake glistening and moist and the aroma of fruit and nutmeg filled the air. YUM. This would be heaven with a scoop of vanilla ice cream.

Easy peasy, and so yummy you will forget it came out of a box.