Peachy Pineapple Upside-Down Cake

Name: Peachy Pineapple Upside-Down Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 15
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 59 milliliters butter or margarine; 8 can crushed pineapple, drained, juice reserved; 3 eggs; 12 maraschino cherries (from 6-oz jar); 12 to 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained; 79 milliliters vegetable oil; 1 box Betty yellow cake mix

Peachy Pineapple Upside-Down Cake might be just the dessert you are searching for. This recipe serves 15. One serving contains 974 calories, 19g of protein, and 15g of fat. Not Head to the store and pick up betty cake mix, butter, peach halves in heavy syrup, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

Remove from oven; sprinkle brown sugar evenly over butter.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Oven

Place peach halves on paper towels to absorb liquid; pat dry.

Ingredients you will need

Peach

Equipment you will use

Paper Towels

Place maraschino cherry in center of each peach half; place cut side down on brown sugar (cherries will be on bottom). Spoon pineapple around peaches.

Ingredients you will need

Maraschino Cherries

Brown Sugar

Pineapple

Cherries

Peach

Add enough water to reserved pineapple juice to measure 3/4 cup. In large bowl, beat cake mix, juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Pineapple Juice

Cake Mix

Juice

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Pour batter over peaches and pineapple; spread as evenly as possible.

Ingredients you will need

Pineapple

Peach

Spread

Bake 45 to 53 minutes or until toothpick inserted in center of cake comes out clean and top is deep golden brown. Immediately run knife around side of pan to loosen cake.

Equipment you will use

Toothpicks

Oven

Knife

Frying Pan

Place heatproof serving plate upside down on pan; turn pan and plate over. Leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes.

Equipment you will use

Frying Pan

Serve warm or cool. Store covered in refrigerator.