Upside-Down Peach Cobbler Spice Cake

Janette Suber


I wanted some peach cobbler, but being me I kept messing around with the recipe and ended up with this delicious mixture. Hope you enjoy it as I did. Its strange but very good, especially if you serve it warm and add some french vanilla ice cream. Yummy!!

★★★★★ 2 votes
20 Min
45 Min


29 oz
sliced peaches in heavy juice (large can)
1 box
jiffy cake mix
1 c
self rising flour
1 c
1 stick
1/2 can(s)
evaporated milk
1 Tbsp
cinnamon, ground
1 dash(es)
1 dash(es)
1 dash(es)
all spice


1Preheat oven to 325 degrees. (I used my 2 1/2 qt deep dish round casserole dish for this recipe and had to play with the baking time due to the depth of the dish.)
Place butter and sugar in casserole dish and place in oven while it is preheating.
In separate bowl mix together all dry ingredients and set aside.
2Once butter is melted remove casserole dish from oven. Add in 1/2 can of evaporated milk, and whisk in dry ingredients until well blended. Pour can of peaches with juice into batter and mix well.
3Place mixture in oven and bake until a toothpick comes out clean. (I test with a butter knife due to the depth of the casserole bowl I was using) The cake may be a little undone on the bottom but that may be some of the peach juice.
4Remove from oven when done and let set for a few minutes. You can leave it in the casserole dish and serve from there or turn out on a plate or serving platter, but be careful since most of the peaches have settled in the bottom of the cake.
Serve while still warm with the ice cream of your choice. Enjoy!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids