PINEAPPLE PEACH UPSIDE DOWN CAKE RECIPES
PEACHY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM
For a twist on a traditional dessert, top crushed pineapple with peach halves. Delicious!
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Yield 15
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 320 , CarbohydrateContent 54 g, CholesterolContent 50 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 40 g, TransFatContent 0 g
PEACHY PINEAPPLE UPSIDE-DOWN CAKE RECIPE - BAKING.FOOD.COM
I got this recipe from the Betty Crocker Cake Mix recipe book (the one's that are displayed at the check out counter at grocery store!) I'm not much for baking...but proud to say this was delicious!
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- In a 13X9 inch pan, melt butter in oven.
- Sprinkle brown sugar evenly over butter.
- Place maraschino cherry in center of each peach half; place cut side down on the brown sugar (cherries will be on the bottom).
- Spoon pineapple around peaches.
- Add enough water to reserved pineapple juice to measure 1 1/4 cups (I used pineapple juice and fruit juice out of the peach cans!).
- In a large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds. Beat on med speed 2 minutes, scraping bowl occasionally. Pour batter over peaches and pineapple.
- Bake 1 hour or until toothpick inserted in center of cake comes out clean and top is VERY DARK 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.
Nutrition Facts : Calories 342.4, FatContent 13.1, SaturatedFatContent 3.5, CholesterolContent 51.1, SodiumContent 265.4, CarbohydrateContent 54.8, FiberContent 2.1, SugarContent 41.3, ProteinContent 3.8
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