Peach Upside Down Cake

Peach Upside Down Cake

  • Prep: 15 min
  • Cook Time: 35 min
  • Total: 50 min
  • Serving: 6

Serve Peach Upside Down Cake warm with vanilla ice cream.


  • Topping: 2 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1, 16 ounce can peach slices, about 13 well drained
  • 1/3 cup pecans, chopped
  • Cake: 1 cup milk
  • 3 eggs
  • 1/3 cup butter, melted
  • 2 cups original pancake mix
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger


  1. For topping: Pour butter into 9 inch round baking pan, coating bottom evenly. Sprinkle sugar evenly over butter; arrange fruit over sugar. Sprinkle with nuts.
  2. For cake: Combine pancake mix, sugar, cinnamon and ginger in a medium bowl. Add milk, eggs and and butter. Blend well. Pour batter evenly over topping. Bake at 350 degrees F for 35 minutes or until wooden pick inserted in center comes out clean. Loosen edges of cake from sides of pan; immediately invert onto serving plate. Serve warm.


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