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Peachy Pineapple Upside-Down Cake
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Prep Time:
15 minutes
Total Time:
1 hour 40 minutes
Upgrade your dessert game by topping crushed pineapple with juicy peach halves for a scrumptious twist!
Ingredients:
  • 1/4 cup butter or margarine
  • 1 cup packed brown sugar
  • 12 to 15 peach halves in heavy syrup (from two 15 1/2-oz cans), drained
  • 12 to 15 maraschino cherries (from 6-oz jar)
  • 1 can (8 oz) crushed pineapple, drained, juice reserved
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup vegetable oil
  • 3 eggs
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan) and melt the butter in a 13x9-inch pan. Sprinkle brown sugar over the melted butter. Pat dry the peach halves on paper towels, place a maraschino cherry in the center of each peach half, and place them cut side down on the brown sugar. Arrange pineapple around the peaches.
  • Combine the reserved pineapple juice with water to reach 3/4 cup. In a large bowl, mix the cake mix, juice mixture, oil, and eggs with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter over the peaches and pineapple, spreading it evenly.
  • Bake until a toothpick inserted in the center comes out clean and the top is deep golden brown. Run a knife around the side of the pan to loosen the cake. Invert onto a heatproof plate and let sit for a minute to allow the topping to drizzle over the cake. Cool for 30 minutes, then serve warm or chilled. Store covered in the refrigerator.

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