Papaya Upside Down Cake

For the bottom layer:

2 cups papaya, thinly sliced
2 Tbsp fresh lemon juice
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter

For cake use a yellow or white cake mix uisng juice instead of water or the recipe following:

2 cups sifted cake flour (not self-rising)
2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
1 cup papaya juice

Preheat oven to 350F.

For the bottom layer:

Pour lemon juice over sliced papayas. Meanwhile melt butter and combine brown sugar in an iron skillet (or other oven proof skillet). Just as mixture begins to carmelize, place a layer of papaya on top of mixture, arranging the slices over the bottom of the skillet, to cover the surface.

Cake:

Cream the butter and sugar until fluffy. Add the dry mixture a bit at a time, beating as you go along. Add the eggs, one at a time, incorporating into the mixture. Add the vanilla and the papaya juice and beat well. Pour the batter over the papaya layer and smooth the top. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool and loosen sides.

Hold a plate up to the skillet and turn the cake upside down, onto the large serving plate.

Can serve warm or room temperature.