Peach Upside Down Cake
Updated: Jun 22, 2020
All of my friends have a sweet tooth! For future readings, I refer to my friends as my sisters. My Sister Erica has made several requests for me to make sweets that do not include peaches. This dessert is dedicated to Erica :)
Peaches and Cream <3
The traditional upside-down cake is a Pineapple Upside Down cake. I decided to switch it up by trying peaches. This recipe is a case of using whatever is in my pantry. This not a recipe from scratch, this is recipe based on convenience and the results are amazing. I used boxed yellow cake mix, and canned peaches set in juice. The ingredients used for the cake mix are based on the cake mix that I had on hand.
Yellow Cake Mix
1 cup of water
2 tbsp of water
1/3 cup of softened butter
1 cup of chopped canned peaches
1 large can of canned peaches set in juice ( you wont use it all)
3/4 cup sugar
What Do I Do?:
Pre-heat your oven to 350 degrees, spray the 8 in cake pan and line it with parchment paper. Line the bottom of the pan with peach slices arranged in layering rows.
In a medium saucepan, on medium-heat, combine 3/4 cup of sugar and 2 tbsp of water. Cook the mixture for about 5 minutes until it turns to an amber color. Immediately pour the mixture over the peaches in the cake pan.
In large bowl, whisk together the cake mix, the 3 eggs, 1/3 cup of melted butter, and the water.
Take 1 cup of peaches and dice them. Add the peaches to the cake mixture and stir. Pour the mixture over the peaches.
Bake until the top of the cake is golden brown and a toothpick can come out clean. The cake should bake in 45 minutes or so.
Let the cake cool for about 10 minutes. Take a butter knife and run it along the edges of the pan. Place a plate over the cake and flip it over. Let the cake cool for a bit longer and then serve while warm.
Try it with a scoop of ice cream and caramel!