Upside-Down Peach Cobbler Spice Cake

Upside-Down Peach Cobbler Spice Cake 29 oz sliced peaches in heavy juice (large can) 1 box Jiffy cake mix 1 c self-rising flour 1 c sugar 1 stick butter 1/2 can(s) evaporated milk 1 Tbsp cinnamon, ground 1 dash(es) clove 1 dash(es) nutmeg 1 dash(es) allspice Preheat oven to 325 degrees. (I used my 2 1/2 qt deep dish round casserole dish for this recipe and had to play with the baking time due to the depth of the dish.) Place butter and sugar in a casserole dish. Place in oven while it is preheating. In a separate bowl, mix together all dry ingredients and set aside. Once butter is melted remove casserole dish from oven. Add in 1/2 can of evaporated milk. Whisk in dry ingredients until well blended. Pour can of peaches with juice into batter and mix well. Place mixture in oven and bake until a toothpick comes out clean (about 45 minutes). (I test with a butter knife due to the depth of the casserole bowl I was using.) The cake may be a little undone on the bottom but that may be some of the peach juice. Remove from oven when done and let set for a few minutes. You can leave it in the casserole dish and serve from there or turn out on a plate or serving platter, but be careful since most of the peaches have settled in the bottom of the cake. Serve while still warm with the ice cream of your choice. Enjoy!