Mom's Upside Down Cake
One of my favorites - do yourself a favor and use fresh or canned peaches, not frozen. I find that the juices from about 5 - 10 peaches (depending on size) as you are cutting them into the pan is sufficient to make up for the fruit juice you would have had in the can. It is fantastic to serve hot with some vanilla ice cream, but is delicious after it cools as well.
One of my favorites - do yourself a favor and use fresh or canned peaches, not frozen. I find that the juices from about 5 - 10 peaches (depending on size) as you are cutting them into the pan is sufficient to make up for the fruit juice you would have had in the can. It is fantastic to serve hot with some vanilla ice cream, but is delicious after it cools as well.
- Carbohydrate 58.231591625 g
- Cholesterol 31.62875 mg
- Fat 18.788175875 g
- Fiber 1.70649622784555 g
- Protein 3.383218375 g
- Saturated Fat 8.35378845 g
- Serving Size 1 1 Serving (155g)
- Sodium 418.5822 mg
- Sugar 56.5250953971544 g
- Trans Fat 1.193578275 g
- Calories 408 calories
Step-by-step
- Preheat oven 350
- Grease cake pan
- Dump in peaches
- Pour cake mix on top
- sprinkle melted butter on top
- Bake for 20 minutes or so
How much fruit moisture is truly necessary when building an inverted cake directly in a pan without a preliminary caramel layer? Achieving the right balance between the juicy fruit base and the dry cake mix requires careful moisture control. Fresh fruit releases significant liquid upon cutting, while canned varieties supply a predictable syrup volume. Managing this water content prevents the batter from turning gummy at the interface while ensuring the dry mix hydrates correctly during baking.
- Use either fresh fruit or canned fruit packed in juice, avoiding frozen alternatives that release excessive water and ruin the crumb structure.
- Preheat the oven precisely to 350 degrees Fahrenheit to guarantee that the butter and fruit juices reach a simmer before the leavening agents exhaust their reaction.
- Bake the pan for 20 minutes initially, then watch for a golden brown top crust and bubbling edges as the visual cue for doneness.
- Allow the hot dessert to rest briefly after removal from the oven so the fruit layer can set before inversion onto a serving platter.
Avoid dumping dry mix directly onto pooled pools of un-drained liquid without ensuring even distribution of the melted butter. Proper fat saturation across the surface prevents flour pockets from remaining powdery after the timer goes off.
