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    You are in: Home / Recipes / Peaches N' Cream Upside Down Cake #RSC Recipe
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    Peaches N' Cream Upside Down Cake #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    JARVD's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. My husband's aunt fixed a rhubarb cream cake for us and I thought it would be delicious with peaches and cream!

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    Ingredients:

    Serves: 12

    Yield:

    slices ...

    Units: US | Metric

    optional topping

    • whipped cream (optional) or ice cream (optional)
    • Reynolds Wrap Foil

    Directions:

    1. 1
      Preheat oven to 350 degrees and line a 9 x 13 baking pan with Reynolds Wrap Foil and lightly spray with cooking oil spray. In mixing bowl mix cake mix, water, lemon juice, oil, honey, eggs, and vanilla, and mix well. Pour over foil. In medium size bowl mix peaches, sugar, brown sugar, and cinnamon, and mix well and dollop over cake mix. Pour cream over peaches.
    2. 2
      Bake at 350 degrees for 45 minutes. Place Reynolds Wrap Foil over large cookie sheet. Allow cake to cool 15 minutes and then turn upside down onto foil. Serve with optional whipped cream or ice cream. Yields 12 servings.

    Ratings & Reviews:

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    Nutritional Facts for Peaches N' Cream Upside Down Cake #RSC

    Serving Size: 1 (177 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 415.2
     
    Calories from Fat 177
    42%
    Total Fat 19.7 g
    30%
    Saturated Fat 6.5 g
    32%
    Cholesterol 74.5 mg
    24%
    Sodium 311.8 mg
    12%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 1.3 g
    5%
    Sugars 40.5 g
    162%
    Protein 4.4 g
    8%

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