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

Описание: My peach upside down cake with canned peaches and cake mix recipe is easy and delicious. With white or yellow cake mix, syrupy peaches, and brown sugar as the main ingredients and maraschino cherries, canned pineapple, and orange in supporting roles, this dessert has plenty of old-fashioned, southern-flavor that's just like what grandma used to make.

The cake layer is moist and flavorful, the crushed pineapple adding a bit of tartness that helps to balance out the sweetness. The orange is a fantastic addition as well, serving as the perfect backdrop for the peach flavor. This recipe for peach upside down cake with canned peaches has just the right amount of spices--enough to enhance the fruit without overpowering it. The brown sugar caramel rounds out the dessert, the hint of molasses adding a depth and complexity of flavor that's the perfect finishing touch.

In addition to the amazing flavor, this cake looked great as well. The orange peach slices and the red maraschino cherries held their color perfectly, the colors coming together perfectly. The caramel added a nice shine to the fruit as well, making it glisten in the light.

Like I said, this recipe was a winner. It's simple enough to make for a Sunday dinner but delicious--and beautiful--enough for a holiday like Easter, Thanksgiving, Christmas, or Mother's Day. And since it's a single-layer 9x13 cake, it's perfect for feeding a crowd. If you're looking for a new dessert that has plenty of old-fashioned flavor and eye-catching presentation. For more information on how to make peach upside-down cake with canned peaches and cake mix, be sure to watch my video! 🍑🍰🟠🍒👩‍🍳😁👍

Peach Upside-Down Cake with Canned Peaches and Cake Mix Ingredients
Caramel Topping:
1 stick unsalted butter (113g)
2 cups light brown sugar (480g)
4 15 oz cans sliced peaches, drained (I used in light syrup)
10 oz maraschino cherries, drained
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
pinch of salt
Cake Layer:
1 15.25 oz box white cake mix (or yellow)
1 3 oz box orange Jell-O
1 cup crushed pineapple, NOT drained (240g)
1/4 cup sour cream (60g) - I used full-fat
1 Tablespoon orange zest (or, 1 teaspoon extract and 1 teaspoon zest)
1/4 teaspoon oil (50g)
3 large eggs


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