Ingredients for Peach Upside Down Cake
- Yellow Cake Mix
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- Peach Halves In Syrup
- Maraschino Cherry
- 3 large eggs
- Cream
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How to Make Peach Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) of butter in a 13x9 inch baking pan.
- Evenly sprinkle 3/4 cup packed light brown sugar over the melted butter.
- Drain a 29 ounce can of sliced peaches, reserving the syrup. Arrange peach slices over the brown sugar.
- Optionally, arrange 1/2 cup maraschino cherries (round side down) amongst the peaches.
- Add enough water to the reserved peach syrup to measure 1 1/3 cups of liquid.
- In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, the 1 1/3 cups of peach syrup mixture, and 3 large eggs. Mix according to cake mix instructions.
- Pour batter evenly over the peaches in the prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes.
- Carefully invert the cake onto a large serving platter or cookie sheet with sides.
- Remove the pan and serve warm, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
197g
Fat
29g
Carbs
21g
