Peach Pineapple Upside Down Cake
Peach Pineapple Upside Down Cake is a delicious twist on the classic pineapple dessert. Moist cake with a sweet, caramelized outer layer is a favorite.
Servings 12
Ingredients
- 1/4 cup butter
- 1 cup packed brown sugar
- 2 large peaches- sliced
- 1 can small chunked pineapple (8 oz) - juices reserved
- 1 box yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
Instructions
- Preheat oven to 350 degrees (or 325 for a dark or non-stick pan).
- Melt butter in the bottom of a 9×13 pan by placing in the warm oven for a couple of minutes.
- Remove the pan from the oven & sprinkle in the brown sugar over the melted butter.
- Place peach slices in your desired pattern in the bottom of the pan.
- Top with drained pineapple. - Reserve the juice.
- Add water to reserved pineapple juice to measure 3/4 cup.
- Combine cake mix, juice mixture, oil & eggs in a large mixing bowl – mix on low 30 seconds.
- Increase speed to medium & beat for 2 minutes.
- Pour batter over the peaches & pineapple in the prepared baking dish & spread evenly.
- Bake 45-55 minutes or until toothpick test comes out clean & the top is golden brown.
- Remove from oven & immediately run a knife around the outer edges of the pan to loosen the cake.
- Place a serving plate or cutting board upside down on top of the pan & then invert the pan & plate to release the cake.
- Leave the pan over the cake for 1-2 minutes to allow all the toppings to drizzle back onto the cake.
- Chill for at least 30 minutes before serving.
- Keep covered & refrigerated until ready to enjoy.