Peachy Pineapple Upside-Down Cake

READY IN: 1hr 15mins




  • Heat oven to 325 degrees.
  • In a 13X9 inch pan, melt butter in oven.
  • Sprinkle brown sugar evenly over butter.
  • Place maraschino cherry in center of each peach half; place cut side down on the brown sugar (cherries will be on the bottom).
  • Spoon pineapple around peaches.
  • Add enough water to reserved pineapple juice to measure 1 1/4 cups (I used pineapple juice and fruit juice out of the peach cans!).
  • In a large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds. Beat on med speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple.
  • Bake 1 hour or until toothpick inserted in center of cake comes out clean and top is VERY DARK GOLDEN BROWN.
  • Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake.
  • Cool 30 minutes. Serve warm or cool.