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Peach Melba Upside Down Cake

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“something a little different..”

Ingredients Nutrition


  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 peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.

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