Peach Upside Down Cake |
Nutrition Facts Canadian
Nutrition Facts US
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||
DirectionsPreheat oven to 350°F (176°C) lightly spray 9x13 cake pan. In a medium skillet, sauté ingredients for peach base over medium heat until peaches are slightly cooked and coated with brown sugar (approx. 7-10 minutes). Pour into bottom of sprayed 9x13 cake pan. Set aside. In a mixing bowl combine eggs, oil, peach juice and vanilla extract. Whisk until combined. Add Kinnikinnick White Cake Mix and cinnamon. Whisk together for 2-3 minutes until combined and fully incorporated. Pour batter over prepared peach layer. Bake at 350°F (176°C) for 40 minutes (check for doneness). Remove from oven and invert pan on serving tray. Leave pan on cake for 5 minutes to ensure easy release. Serve with fresh whipping cream or your favourite vanilla ice cream
|
