Peachy-Keen Upside Down Cake
Recipe from Midwest Living

This colorful dessert, prepared with a packaged cake mix, goes together quickly. For an even prettier cake, top with maraschino cherries and pecans.


Peachy-Keen Upside Down Cake

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Servings: 2 cakes, 16 servings total
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Cake, Low Sodium, Peaches, Summer, Upside Down Cake
 
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Ingredients
  • 1  package
    2-layer-size yellow cake mix
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  • 1/2  cup
    butter or margarine
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  • 1  cup
    packed brown sugar
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  • 1 1/2  cups
    sliced, peeled fresh peaches or frozen unsweetened peach slices
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  • 1/2  cup
    pecan halves (optional)
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  • 1/4  cup
    halved maraschino cherries (optional)
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Directions
1.
Prepare cake batter according to package directions.
2.
Divide the butter or margarine between two 9x1 1/2-inch round cake pans. Place the pans in a 350 degree F oven for about 5 minutes or till butter is melted. Remove the pans from the oven.
3.
Stir brown sugar into the butter and spread evenly over bottoms of cake pans. Arrange peach slices over brown-sugar mixture. If you like, arrange pecan halves and/or maraschino cherry halves (cut side up) in spaces between peach slices. Spoon cake batter over fruit.
4.
Bake the cake in a 350 degree F oven for 30 to 35 minutes or till a wooden toothpick inserted near the centers comes out clean. Remove the cakes from the oven and cool them on a wire rack for 5 minutes. Loosen the sides. Invert onto a plate. Serve warm. Makes 2 cakes, 16 servings total.
Nutrition information
Calories 261, Total Fat 10 g, Cholesterol 17 mg, Sodium 282 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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