Peach Upside Down Cake

1/4 cup butter or margarine, melted
1/3 cup firmly packed brown sugar
1 can (29 ounce) sliced peaches, drained
1 package yellow cake mix
1 small package vanilla instant
4 eggs
1 cup sour cream
1/4 cup oil or 1/4 cup margarine, melted
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Utensils: 9 x l3 inch baking pan.

Combine butter and brown sugar; pour into baking pan. Arrange cling peaches on sugar mixture. Combine remaining ingredients in a large mixing bowl. Blend, beating at medium speed for 4 minutes. Spoon carefully into pan over the peaches. Bake at 350F for 50 minutes or until cake springs back when lightly touched. Cool in pan 10 minutes. Invert onto platter, remove pan; garnish with whipped topping and cherry before serving.

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Cajun Country -- New Iberia, Louisiana