Peach Upside-Down Cake with Canned Peaches and Cake Mix 🍑🍰🟠🍒 Easy Old-Fashioned Southern Recipe👩‍🍳😁👍

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative and adds omega-3s.

Melt 1 stick of unsalted butter in the microwave.

Pour melted butter into a 9 by 13 baking dish.

Add 2 cups of light brown sugar and mix together with a spoon or hands.

Arrange 4 cans of drained sliced peaches and 10 oz of drained maraschino cherries in the baking dish.

Sprinkle with salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/3 teaspoon ground cloves.

In a mixing bowl, combine 1 box of white cake mix, 1 box of orange gelatin, 1 cup of crushed pineapple, 1/4 cup of sour cream, 1/4 cup of canola oil, and 3 large eggs.

Mix the ingredients together, preferably with an electric mixer.

Pour the cake batter over the arranged peaches and cherries, smoothing it out with a spatula.

Bake in a 325°F oven for 1 hour, uncovered.

Let the cake cool for 15 minutes before flipping it upside down onto a flat baking sheet covered with aluminum foil.

Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens