Peachy Pineapple Upside-Down Cake

For a twist on a traditional dessert, top crushed pineapple with peach halves. Delicious!

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Servings 15

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( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars 43%

3 Stars

2 Stars

1 Stars 14%

Member Reviews ( 2 )

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ingredients 8
Prep Time 15 min
Total Time 1 hr 40 min

Ingredients

1/4: cup butter or margarine

1: cup packed brown sugar

12: to 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained

12: to 15 maraschino cherries (from 6-oz jar)

1: can (8 oz) crushed pineapple, drained, juice reserved

1: box yellow cake mix

1/3: cup vegetable oil

3: eggs

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Remove from oven; sprinkle brown sugar evenly over butter. Place peach halves on paper towels to absorb liquid; pat dry. Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.
2 Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple; spread as evenly as possible.
3 Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep 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. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Serve this homey dessert warm with scoops of peach or vanilla ice cream.

To serve leftover dessert warm, scoop servings into small microwavable bowls and microwave individual servings on High 15 to 20 seconds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 250mg; 250%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 2g 2% Sugars 40g 40% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mrslulu

report Posted Dec. 2, 2011 12:56 AM

Glad I read the review prior, I bought an extra can of peaches, and needed to use it. This cake surprised my nonsweet eating spouse. He ate several slices. I also got high praises from family. Easy to make!

S <3 Smith

report Posted Mar. 31, 2010 11:20 AM

It was pretty good. I did mine in a spring form pan and it worked pretty well. Next time I would buy an extra can of peaches. 2 cans were not enough! There were maybe 3-4 peaches in each can! I also used the peach and pineapple juice instead of just the pineapple juice. I'd make it again for sure!