Peachy-Keen Upside-Down Cake

I love peaches and they are another benefit of summer.  They can be found at your local farmers markets and grocery stores.  If fresh peaches are not in season, frozen unsweetened peaches can be used.  I made this for a potluck we're having at work today.  Happy Summer!!

1 pkg. yellow cake mix
1/2 cup butter
1 cup packed brown sugar
1 1/2 cups sliced, peeled peaches
1/2 cup pecan halves (optional)
12 halved maraschino cherries (optional)

Prepare cake batter according to package directions; set cake batter aside.  Divide the butter between two 9x1 1/2 inch round cake pans.  Place pans in a 350 degree oven about 5 minutes or until butter is melted.  Remove pans from oven.  Stir in half of the brown sugar into the butter in each pan and spread evenly over bottoms of cake pans.  Arrange peach slices over brown sugar mixture.  If desired, arrange pecan halves and/or cherries in spaces between peach slices.  Spoon cake batter over fruit, dividing evenly.  Bake at 350 degrees for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean.  Cool in pan on a wire rack for 5 minutes.  Loosen sides; invert onto serving plates.  Serve warm.

Nutrition Facts (per serving):
261 cal.
10 g total fat (4 g sat fat)
17 mg cholesterol
282 mg sodium
43 g carbs
1 g fiber
2 g protein

The peaches I bought weren't completely ripe.  A good way to help speed up this process is to stick them in the microwave for a few seconds. This makes them softer and easier to peel and slice.  ENJOY!