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Peach Upside Down Cake

Deana Hurd shares her recipe for Peach upside down cake.

Eight right peaches peeled and sliced

1/2 stick of butter

1/2 cup brown sugar

One box of Duncan Hines yellow cake mix

Three eggs

One small instant vanilla pudding

1/2 cup of oil

1 1/2 cups of buttermilk

Melt the half stick of butter in a 12 inch oven proof skillet At 350°. Once melted remove from oven and sprinkle 1/2 cup of brown sugar on the bottom of the pan. Place 2/3 of your peach slices in a circular pattern on top of the brown sugar.

In a separate bowl, add cake mix, eggs, pudding, oil, and buttermilk. Mix well with a mixer then pour slowly over your peaches in the skillet. Bake cake at 350° for 40 minutes. Remove from oven and let cool for 10 minutes. Invert cake on a large platter.

Peach compote:

Take the remaining peaches and put in a small skillet on top of the stove. Add 2 tablespoons of butter, 1 tablespoon of granulated sugar and 1 teaspoon of vanilla. Heat on medium heat Until butter melted and sugar is dissolved. Serve over peach upside down cake and vanilla ice cream.

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