Peach Upside Down Cake

Sherry Arritt Recipe

By Sherry Arritt SherryAArritt

I was inspired by my Mother to make this cake. I used peaches from the orchard on my parent's farm. This cake is very moist (without being wet) and the sweetness comes mainly from the fruit. Calories are saved by using a minimum amount of sugar.


Recipe Rating:
 1 Rating
Serves:
8-10
Prep Time:
Cook Time:

Ingredients

1/2 stick
butter or margarine
Find more recipes at goboldwithbutter.com
1/2 c
white granulated sugar
5-6 large
fresh peaches, pitted, peeled, sliced
1 box
duncan hines yellow cake mix
1 1/3 c
pureed peaches, (fresh is best) about 2 large peaches
1/3 c
vegetable oil
3 large
eggs
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
melt butter in bottom of 9 X 13 Pyrex
sprinkle white sugar over melted butter
Slice enough fresh peaches and arrange to cover bottom of pan.
2
I used my stand mixer to mix cake mix with
fresh pureed peaches* (I used a hand blender to do this,)eggs, and vegetable oil.

Mix batter thoroughly and pour over peaches in the prepared pan. Batter is thick.
3
Bake at 350 degrees for 35 minutes or until done. Allow to cool about 10-15 minutes. Invert pan.
4
I left mine too long and my cake wouldn't come out, so I used a spatula to serve cake and flipped it over onto the plate. LOL It still looked beautiful and tasted fabulous!
5
* It takes about two large peaches (pitted and peeled)to make puree. I used a hand blender to do this ahead of time and set it aside.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tags: Quick & Easy, Healthy
Hashtags: #FRESH, #peaches