Peachy-Keen Upside Down Cake | Midwest Living

Peachy-Keen Upside Down Cake

Peachy-Keen Upside Down Cake

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  • Makes: 16 servings
  • Yield: 2 cakes
  • Prep 25 mins
  • Bake 30 mins to 35 mins

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


  • 1 package 2-layer-size yellow cake mix
  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1 1/2 cups sliced, peeled fresh peaches or frozen unsweetened peach slices
  • 1/2 cup pecan halves (optional)
  • 1/4 cup halved maraschino cherries (optional)


  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.

Nutrition Facts

(Peachy-Keen Upside Down Cake)

Servings Per Recipe 16, cal. (kcal) 261, sodium (mg) 282, fiber (g) 1, chol. (mg) 17, Fat, total (g) 10, carb. (g) 43, pro. (g) 2

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