Peachy-Keen Upside Down Cake
- Makes: 16 servings
- Yield: 2 cakes
- Prep 25 mins
- Bake 30 mins to 35 mins
2-layer-size yellow cake mix
butter or margarine
packed brown sugar
sliced, peeled fresh peaches or frozen unsweetened peach slices
pecan halves (optional)
halved maraschino cherries (optional)
- Prepare cake batter according to package directions.
- 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.
- 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.
- 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.
(Peachy-Keen Upside Down Cake)Servings Per Recipe 16, sodium (mg) 282, fiber (g) 1, Fat, total (g) 10, chol. (mg) 17, pro. (g) 2, carb. (g) 43, cal. (kcal) 261