Description
Indulge in this moist Peach Upside Down Cake, a perfect blend of caramelised fruit and a light, flavorful sponge. By utilizing a high-quality box cake mix, this dessert achieves gourmet results with home-cooking efficiency. Fresh, juicy peach wedges are arranged in a rich butter and sugar syrup, creating a beautiful and delicious topping that impresses guests every time. Whether you need a quick weekday treat or a last-minute dessert for visitors, this simple one-pot recipe provides the perfect balance of comfort, sweet seasonal flavor, and impressive visual appeal.
Ingredients
1/4 cup unsalted butter, melted
1/4 cup light brown sugar
1/4 cup granulated sugar
6 large ripe peaches, sliced into 1/2 inch wedges
3 tbsp peach jello mix
1 box (15.25oz) yellow cake mix
3 large eggs
1/4 cup half-and-half
1/4 cup vegetable oil
2 cups fresh peach puree (from excess peach slices)
Instructions
Preheat your oven to 350°F.
Melt the butter in a 10-inch heavy-duty cast iron skillet over medium heat.
Stir in the light brown sugar and granulated sugar until combined, then remove from heat.
Arrange the peach wedges in a decorative spiral pattern over the butter-sugar base.
Puree two cups of the sliced peaches in a food processor.
In a large bowl, whisk together the cake mix, eggs, half-and-half, vegetable oil, and the peach puree until smooth.
Pour the batter evenly over the arranged peaches in the skillet.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before carefully inverting it onto a serving platter.
Notes
Ensure the peach slices are even in thickness to facilitate uniform cooking. Serve warm topped with a scoop of vanilla bean ice cream or freshly whipped cream for the best experience. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg