STREAMING NOW: Chuck's Week Off

Peach Melba Upside Down Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“something a little different..”
READY IN:
55mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
  2. Drain peaches, reserving peach syrup.
  3. Add enough water to make 1 1/3 cups liquid -- set aside.
  4. Scatter raspberries on top of peaches.
  5. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
  6. Beat on medium speed for 2 minutes.
  7. Pour batter evenly over fruit.
  8. Bake for 45-50 minutes or until a tester comes out clean.
  9. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
  10. Serve warm with a generous dollop of whipped cream or cool whip, if desired.
  11. ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: