UPSIDE DOWN LEMON RASPBERRY POPPY SEED CAKE

Lightly grease a 9" x 5" loaf pan; line with parchment paper and lightly grease again. Preheat oven to 350°F. Prepare the Topping: Melt butter and brown sugar in a saucepan until bubbly, stirring constantly. Remove from heat and let cool slightly. Pour mixture on the bottom of the prepared loaf pan and spread evenly. Place lemon slices overlapping) on top of the sugar mixture. Prepare the Cake: Prepare according to the directions on the box. Pour half of the batter on top of the lemons and spread evenly. Gently spread the raspberry jam on top of the batter (do not swirl into the cake). Carefully pour the rest of the batter on top of the raspberry jam and smooth the top of the batter evenly. Bake: for about 50 minutes, until a toothpick inserted into the centre comes out clean and the top is lightly browned. Remove to a cooling rack and let cool for 10-15 minutes. Carefully remove from pan, gently remove the parchment paper and let cool completely before serving.