Ingredients for Peach Upside Down Pudding Cake
- 1/2 cup (1 stick) unsalted butter
- Light Brown Sugar
- Yellow Cling Peaches
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Eggs
- Sour Cream
- Oil
- Vanilla Extract
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How to Make Peach Upside Down Pudding Cake
- Preheat oven to 350°F (175°C).
- In a 13x9-inch baking pan, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Stir in 3/4 cup packed light brown sugar until combined and melted.
- Arrange 4-5 cups of sliced fresh peaches (about 6 medium peaches) evenly over the butter-sugar mixture in the pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Add 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until just combined.
- Pour the batter evenly over the peaches in the prepared pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a serving platter.
- Garnish with whipped cream and a sprinkle of cinnamon, if desired. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
158g
Fat
34g
Carbs
18g
