Easy Peach Upside Down Cake

I have been craving cake all week. Store cupcakes didn’t cut it. Then the other day my friend posted a picture of this peach upside down cake. I was salivating and immediately messaged him for the recipe. He sent me his inspiration from the Toronto Star. He said he used a store bought yellow cake instead of making one from scratch like the recipe said to. I don’t often used boxed ingredients like this, but I was all up for that since I wanted to make something quick and delicious.

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So waking up early on Sunday, having bought some local peaches the day before, I started making this. I can’t tell you how easy it was. I had to make a few changes because I wanted more sugary ooze. I can’t express how little work this was for such a great tasting dessert!

Easy Peach Upside Down Cake-1

Easy Peach Upside Down Cake

Ingredients:

3 peaches, halved and stones removed (leave peels on)
1/2 cup honey
1/4 cup raw sugar
3 tablespoons lemon juice
1 packaged yellow cake mix (prepared according to box instructions to make batter)

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Directions:

Preheat oven to 350º. Grease a 9×9 glass baking dish. Pour honey into bottom of pan so that it covers the whole bottom of the pan. Sprinkle sugar over the honey and then pour lemon juice over top. Place peaches flat side down. Pour 3/4 of the batter over the top. Bake in oven for 50 minutes or until toothpick comes out clean from center of cake. Let cool for 30 minutes.

Place large plate upside down over top. Flip cake  onto plate so peaches are showing on the top. Serve warm or cold with vanilla ice cream.

Easy Peach Upside Down Cake-2

Easy Peach Upside Down Cake-4

Easy Peach Upside Down Cake
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Ingredients
  1. 3 peaches, halved and stones removed (leave peels on)
  2. 1/2 cup honey
  3. 1/4 cup raw sugar
  4. 3 tablespoons lemon juice
  5. 1 packaged yellow cake mix (prepared according to box instructions to make batter)
Instructions
  1. Preheat oven to 350º. Grease a 9x9 glass baking dish. Pour honey into bottom of pan so that it covers the whole bottom of the pan. Sprinkle sugar over the honey and then pour lemon juice over top. Place peaches flat side down. Pour 3/4 of the batter over the top. Bake in oven for 50 minutes or until toothpick comes out clean from center of cake. Let cool for 30 minutes.
  2. Place large plate upside down over top. Flip cake onto plate so peaches are showing on the top. Serve warm or cold with vanilla ice cream.
Adapted from Toronto Star
Adapted from Toronto Star
OINKCOOKING http://www.oinkcooking.com/

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