Sunday, June 23, 2013

Peach Upside-Down Cake, anyone?

Ok, so summer has officially started, and while peaches aren't my favorite fruit, I've got a craving for them lately.  I actually have a healthy craving for all sorts of summer fruits.  I've got frozen peaches and berries for smoothies, canned peaches for a quick desert, and I recently had a summer fruit salad.  mmmm.......

So, while pineapple upside down cake is my new current favorite dessert, I decided to apply an upgrade to the favorite and I've come up with Peach Upside Down Cake instead.  

Before I share the recipe, I must admit, that while I'm trying hard to rid my cabinets of processed foods, when the Commissary has box cakes on sale for about 80 cents, and I have a coupon, I can't resist.  So, I picked up a French Vanilla Flavor, and stored it in the pantry for a few weeks before I decided what to do with it.  With a jar of Dole canned peaches (in the plastic jar), butter, brown sugar, and about cinnamon, I created a nice dessert.  You could, and I recommend, use fresh peaches, and any homemade recipe of vanilla cake, but this was quick and easy to put together in about 5 minutes.  So, here's how:

Preheat Oven to 350.


1 stick of butter
1/2 cup of brown sugar
4 Tbs of cinnamon
1 jar Dole peaches (drained)
1 Vanilla Cake Mix 
3 eggs
1 1/3 cup water
1/3 cup vegetable oil

In a 12" cast iron skillet, melt butter.  Add brown sugar and 2 Tbs cinnamon.  Stir over medium heat until well blended.  Remove from heat, set aside.  On drained peaches, toss with 1 Tbs cinnamon.  Arrange in skillet.  In bowl, combine cake mix, remaining cinnamon, eggs, water and oil.  Pour into pan.  Bake for 35-40 minutes until a toothpick inserted in center comes out clean.

This can be served warm with a scoop of vanilla ice-cream, or cooled with whip cream.  (My mixer finally died in the process, so we will just enjoy it plain.)

Enjoy this dessert and may it become one of your summertime favorites!

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