“This pie was an absolute game-changer in my kitchen! Creamy, sweet, and packed with coconut goodness.”
This Peach Upside-Down Cake is a classic dessert that’s both beautiful and delicious. The caramelized peaches create a sweet and sticky topping, while the moist yellow cake provides the perfect base. It’s a delightful treat for any occasion.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Sliced Peaches (canned) | 1 (20-ounce) can |
| Butter | 1 stick |
| Brown Sugar (packed) | 1/2 cup |
| Yellow Cake Mix | 1 (9-ounce) package |
| Peach Syrup (reserved) | 1 cup |
Instructions:
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Preheat Oven: Preheat oven to 350°F (175°C).
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Prepare Pan: Grease a 9×9 inch baking dish or 9-inch round cake pan.
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Create Peach Layer: Pour melted butter into the pan, spreading evenly. Sprinkle brown sugar evenly over the butter. Arrange drained peach slices in a single layer over the brown sugar.
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Prepare Cake Batter: Prepare the yellow cake mix according to package instructions, substituting the water with the reserved peach syrup.
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Assemble Cake: Pour cake batter over the peach slices, spreading evenly.
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Bake Cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Invert: Cool in the pan for 10 minutes. Place a plate over the pan and carefully invert.
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Serve: Serve warm or at room temperature, with ice cream or whipped cream if desired.
