Peach Melba Upside Down Cake – a delicious recipe with butter, light brown sugar, peaches, water, fresh raspberry, white cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
2
Drain peaches, reserving peach syrup.
3
Add enough water to make 1 1/3 cups liquid -- set aside.
4
Scatter raspberries on top of peaches.
5
In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
6
Beat on medium speed for 2 minutes.
7
Pour batter evenly over fruit.
8
Bake for 45-50 minutes or until a tester comes out clean.
9
Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
10
Serve warm with a generous dollop of whipped cream or cool whip, if desired.
11
****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.
516
kcal
Calories
32
g
Fat
55
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 cup butter, 1 cup light brown sugar, packed, 28 ounces peaches, sliced, water, and more.
Yes, Peach Melba Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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