Here’s the story… (if you want to skip to the recipe, scroll down).
Okay, I wanted to make a cake and the only cake mix I had was Pineapple Supreme …
… only problem, I didn’t have any pineapples to make a pineapple upside down cake. What I did have, was a can of peaches.
So I thought, okay.. let’s make this work. So I took a box of regular old cake mix and jazzed it up a bit (like I always do) and instead of using pineapple, I used peaches. BAM! Pineapple Peach Upside Down cake is born.
It’s honestly one of the best cakes I’ve ever made and I’ve made a bunch of them. It’s sweet and sticky and fluffy and totally mouth watering. My favourite part, the corners where the sugar caramelized and makes a crunch outer edge. UH….it’s fantastic. Oh and it’s easy…
- 1 box of Pineapple Supreme Cake Mix
- 3 Eggs
- 1 1/3 cup of milk
- 1/3 cup vegetable oil
- 1 tablespoon vanilla
- 1 tablespoon cinnamon
- 1/2 cup of butter
- 1 cup firmly packed sugar
- 1 can of Peach halves
Step 1: Preheat oven to 350 degree F for metal or glass pans. Grease sides and bottom of pan with oil spray.
Step 2: Blend cake mix, eggs, milk, oil, vanilla, and cinnamon in a large bowl at low speed until moistened (about 30 seconds). Then beat at medium speed for 2 minutes. Set aside.
Step 3: In a medium saucepan melt butter over low heat until completely melted. Remove from heat.
Step 4: Mix brown sugar in with melted butter, pour into cake pan and spread evenly.
Step 5: Slice peach halves into thin slices. Arrange peach slices along the bottom of the cake pan.
Step 6: Pour cake mix evenly over peaches.
Step 7: Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Step 8: Using oven mitts to handle pan, immediately invert onto a serving tray. Tap tray to make sure all the peaches drop.
Step 9: Serve and enjoy!
*Note: Not all of my peaches dropped perfectly, but I just used a knife to scrape them from the tray and replace them. It still tasted fantastic though.
Hope you enjoy.