PEACH UPSIDE DOWN CAKE
That "Betty" she keeps me on my toes- I just love checking out her recipes- I thought you might like this one! It's a twist on her traditional dessert, just top this one with crushed pineapple and peach halves. My family loved this one -even better than the pineapple one- you will too! Enjoy! Photo belongs to "Betty" Crocker...
Provided by Pat Duran
Categories Other Desserts
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350^. Melt the butter in a 13x9-inch baking dish in the oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towel; pat dry. Place a maraschino cherry in center of each peach half; place cut side down on brown sugar-so cherries are under the peach. Spoon the pineapple around peaches.
- 2. Add enough water to reserved pineapple juice to measure 3/4 cup. In a large bowl, beat cake mix, juice mixture,oil and eggs with electric mixer on low for 30 seconds, then on medium for 2 minutes. Scrape bowl often. Pour batter carefully over peaches and pineapple; spread evenly.
- 3. Bake 45-53 minutes or until toothpick inserted in center comes out clean and top of cake is golden brown. Immediately run knife around side of pan to loosen cake. Place on a heat-proof plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. (I place a very hot wet towel on bottom of pan to help it along) Lift pan and cool 30 minutes. Serve warm or cool. "Betty" says store in refrigerator covered- but there is not much left when my family and friends attack it!
- 4. Note: Sometimes I bake it in 2 cake pans and freeze one after it is baked and out of the pan. Or I bake it in a 9x9-inch pan and one loaf pan , it works great both ways. Enjoy- I know you will-Yummy....
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