Peach Upside Down Pudding Cake

Well I have downloaded Firefox and hopefully all will go well now with that. I have had the hardest time visiting everyone's blogs with internet explorer. I don't know why but it would not let me open most of the sites I tried to visit. Crazy. Things seem to be going much smoother now. This cake is one that I made for the 4th of July BBQ I had gone to. Everyone loved it and just kept commenting on how moist and full of flavor it was. It really is a great cake. Wonderful for a potluck or anything of that nature. If I made this to keep at home for just us, I'm afraid I would eat way too much of it and it would be gone in no time. Not really gone.....it would just re-appear on my hips and butt. THAT is not a good thing!!! I found this on Denise's site, Keeper Worthy Recipes. It's a great site and the more she posts, the more I find I like what she's baking!

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

Combine butter and brown sugar and pour into a 13 x 9 inch pan
Arrange peaches on top
Combine remaining ingredients in large bowl
Beat at medium speed 4 minutes
Spoon into pan and bake at 350 degrees F for 50 - 55 minutes or until cake springs back when touched
Cool in pan 5 minutes
Invert onto platter, and cool completely (I used a large cookie sheet)
Garnish with whipped topping, if desired