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
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!