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    You are in: Home / Recipes / Peach Melba Upside Down Cake Recipe
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    Peach Melba Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    grandma2969's Note:

    something a little different..

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
    2. 2
      Drain peaches, reserving peach syrup.
    3. 3
      Add enough water to make 1 1/3 cups liquid -- set aside.
    4. 4
      Scatter raspberries on top of peaches.
    5. 5
      In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
    6. 6
      Beat on medium speed for 2 minutes.
    7. 7
      Pour batter evenly over fruit.
    8. 8
      Bake for 45-50 minutes or until a tester comes out clean.
    9. 9
      Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
    10. 10
      Serve warm with a generous dollop of whipped cream or cool whip, if desired.
    11. 11
      ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.

    Ratings & Reviews:

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    Nutritional Facts for Peach Melba Upside Down Cake

    Serving Size: 1 (117 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 372.8
     
    Calories from Fat 128
    34%
    Total Fat 14.3 g
    22%
    Saturated Fat 4.6 g
    23%
    Cholesterol 48.7 mg
    16%
    Sodium 343.7 mg
    14%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 2.0 g
    8%
    Sugars 47.4 g
    189%
    Protein 3.7 g
    7%

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