Peach Velvet Upside Down Cake Recipe

Name: Peach Velvet Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oleo or butter; 1/4 c. brown sugar packed; 1 (1-lb.) can sliced peaches, drained; 9 Maraschino cherry halves; 1 1/3 c. Bisquick; 3/4 c. sugar; 3/4 c. milk; 3 Tbsp. additional oleo; 1 egg; 1 tsp. vanilla

Servings: persons

2 Tbsp. oleo or butter
1/4 c. brown sugar packed
1 (1-lb.) can sliced peaches, drained
9 Maraschino cherry halves
1 1/3 c. Bisquick
3/4 c. sugar
3/4 c. milk
3 Tbsp. additional oleo
1 egg
1 tsp. vanilla

1
Melt 2 tablespoons oleo in 9-inch round pan, add brown sugar. Arrange peach slices and cherry halves in pan.
2
In a small bowl mix Bisquick, sugar, oleo, egg and vanilla.
3
Continue beating 1/2 minute.
4
Pour batter over fruit.
5
Bake in 350 degree oven for 40 minutes or until done.
6
Invert at once onto serving dish (allow pan to remain over cake a few minutes to allow sugar mixture to run down over cake).
7
Serve warm, plain or with ice cream or whipped cream.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. oleo or butter, 1/4 c. brown sugar packed, 1 (1-lb.) can sliced peaches, drained, 9 Maraschino cherry halves, and more.

Yes, Peach Velvet 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.

Peach Velvet Upside Down Cake

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