QUICK FRESH FRUIT UPSIDE-DOWN CAKE

1 (9 oz.) pkg. single layer yellow cake mix
2 tablespoons butter, softened
4 to 5 cups mixed fresh fruit (sliced nectarines, peaches or apricots,
blueberries or pitted cherries)
1/4 cup apricot preserves or red currant jelly, melted, divided use

Preheat oven to 350 degrees F.

Prepare cake batter according to directions.

Spread butter over bottom and up side of a 9-inch round pan. Arrange fruit decoratively in pan; drizzle with 2 tablespoons of the melted preserves. Spread prepared cake batter evenly over fruit.

Bake until the center of the cake springs back when gently pressed, about 35 minutes. Let cake stand in the pan for 5 minutes; loosen edge and invert onto a serving plate; drizzle with remaining 2 tablespoons melted preserves. Serve with whipped cream or ice cream, if desired.

Makes 8 servings
Source: Wichita Eagle, February 2007