Peachy Pineapple Upside-Down Cake

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

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  • prep time 15 min
  • total time 1 hr 40 min
  • ingredients 8
  • servings 15
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.
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