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
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

Directions

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.