“Sweet, creamy and peachy with whipped topping as the icing. It is light and not heavy and very tasty! I modified a Peach Upsidedown cake recipe I found in my local church cookbook. No need to dice the peaches because it is really nice to have a big chunk of peach in your cake!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) canof lite sliced peaches, drained
  • 1 cup water
  • 2 eggs
  • 18 14 ounces boxed yellow cake mix
  • 14 cup vegetable oil
  • 8 ounces whipped cream, thawed

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together EXCEPT whipped cream with a fork until well moistened.
  3. Pour into a greased 8x8 glass baking dish.
  4. Bake for 30 minutes or until center comes out clean.
  5. Allow to cool completely.
  6. Frost with whipped cream and serve immediately (if you let it sit, the whipped topping pulls away from the smooth side of the cake and can slide off so it is better to top it and serve it right away).

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