Cake Cups: Thoroughly drain 1 No. 2 1/2 can (31/2) cups) peach halves, reserving 1/2 cup syrup for sauce.
Butter six or seven 6 ounce custard cups; place a peach half in each.
Prepare 1 package white cake mix according to package directions.
Spoon about half the batter over peaches, filling cups 2/3 full.(Bake the remaining batter in a layer.)
Bake in moderate oven (350°) 25 minutes or till done.
Prepare sauce.
Melba Sauce: In saucepan, mix one 10 ounce package frozen raspberries, thawed, the reserved peach syrup, and 2 teaspoons cornstarch.
Cook and stir till clear and slightly thick; strain.
Add 1 tablespoon lemon juice.
Invert cakes in dishes.
Serve warm topped with sauce.