1 pkg. gingerbread mix
Canned fruit, sliced peaches, pear halves, sliced pineapple or apricot halves
1/3 - 1/2 c. brown sugar
2 - 3 tbsp. butter
Maraschino cherries, if desired

Melt butter in 9 x 9 inch square cake pan. Stir in brown sugar and spread mixture in bottom of pan. Arrange fruit of your choice on sugar mixture. (If pear halves or apricots are used, place flat side down.) Maraschino cherries may be added to arrangement if desired. Mix gingerbread as directed on package. Carefully pour batter over fruit in pan. Bake at 350 degrees for 30 - 40 minutes or until gingerbread is done. Remove from oven and immediately invert pan on serving plate. Let stand 5 minutes. Remove pan. Cut into squares. Serve warm with whipped cream.