Peach Melba Upside Down Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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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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