Peach Melba Upside Down Cake
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 78.78 ml butter
- 236.59 ml light brown sugar, packed
- 793.78 g peaches, sliced
- water
- 236.59 ml fresh raspberry
- 517.37 g white cake mix
- 2 large eggs
- 44.37 ml vegetable oil
directions
- Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
- Drain peaches, reserving peach syrup.
- Add enough water to make 1 1/3 cups liquid -- set aside.
- Scatter raspberries on top of peaches.
- In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
- Beat on medium speed for 2 minutes.
- Pour batter evenly over fruit.
- Bake for 45-50 minutes or until a tester comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
- Serve warm with a generous dollop of whipped cream or cool whip, if desired.
- ****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.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...