Peach Upside Down Cake
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.
butter or margarine
white granulated sugar
fresh peaches, pitted, peeled, sliced
duncan hines yellow cake mix
1 1/3 c
pureed peaches, (fresh is best) about 2 large peaches
1melt 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.
2I 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.
3Bake at 350 degrees for 35 minutes or until done. Allow to cool about 10-15 minutes. Invert pan.
4I 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.