All American Upside Down Cake
2 tablespoons butter or margarine
3/4 cup Frieda’s Dried Cranberries, Blueberries, or Cherries (or a combination of these)
1/3 cup Frieda’s Pignolias (pinenuts)
1/4 cup crystallized pineapple chunks
2 cups biscuit mix
2/3 cup milk
1/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Preheat oven to 350º F. For topping, place butter or margarine in a 9-inch round or square cake pan. Let stand in hot oven until melted. Remove and set aside.
For cake, in a medium bowl, stir together biscuit mix, milk, sugar, egg, vanilla, and cinnamon till moistened. Beat about 30 strokes by hand until well combined.
Arrange fruit ingredients in bottom of pan with melted butter or margarine. Pour cake batter over fruit. Bake in 350º F. oven for 20 to 25 minutes, or till a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving plate. Cool. (Scrape any remaining fruit ingredients from pan and replace onto cake.) Serve warm or cool.