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    You are in: Home / Baking / Peach Upside-Down Cake Recipe
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    Peach Upside-Down Cake

    Peach Upside-Down Cake. Photo by Chef #1800328562

    1/1 Photo of Peach Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    LAURIE's Note:

    A twist on the upside-down cake tradition! The first cake I ever made and entered at the fair, years ago as a 4Her! Of course I got a blue ribbon! Still making it today 40 years later only simplified these days.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Melt butter in a 13x9 pan.
    3. 3
      Sprinkle with brown sugar, evenly.
    4. 4
      Drain peaches and reserve syrup.
    5. 5
      Arrange slices in the sugar.
    6. 6
      If desired arrange cherries round side down in the sugar.
    7. 7
      Add enough water to syrup to make 1 1/3 cup liquid.
    8. 8
      Add this and the eggs to the cake mix and mix as directed.
    9. 9
      Bake at 350 for 45-50 minutes until toothpick comes clean.
    10. 10
      Let stand 5 minutes.
    11. 11
      Turn upside-down on a large platter or cookie sheet with sides.
    12. 12
      Remove pan and serve warm topped with whipped cream.

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    Ratings & Reviews:

    • on May 14, 2003


      Delicious, We love peach upside down cake. This was every easy to make. I did cut the recipe in half as there is only 2 of us. I was hoping to get a chance to make the whole recipe. I just measured the cake mix(4cups)& used half (2 Cups) worked great. Served it with vanilla ice cream,Yum Yum. Thank you for sharing this recipe Laurie.

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    • on August 22, 2006


      I was going to post an almost identical recipe tonight. Instead I will post the slight differences which might help someone else making this. I sprayed the sides of my 13 x 9 pan with Pam before melting the butter in the bottom. I also followed the directions on the cake mix in making the batter instead of the way it was given here. I then baked it for 43 minutes at the same temperature. **NOTE be sure to let the pan rest for 5 minutes before inverting. Mine came out perfectly. It is a very good and easy recipe.

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    • on April 20, 2004


      A very nice tasting dessert. Subbed apricot halves for the peaches. Otherwise, followed the recipe exactly. Had a problem with the brown sugar candying on the bottom of the pan which made neatly turning the cake over impossible and compromised the presentation. The baking time seems a little long. Our cake would have been happier at 35-40 minutes.

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    Nutritional Facts for Peach Upside-Down Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 388.5
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 5.8 g
    Cholesterol 56.4 mg
    Sodium 364.3 mg
    Total Carbohydrate 65.6 g
    Dietary Fiber 1.3 g
    Sugars 49.4 g
    Protein 3.3 g

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