You are going to be surprised how easy and deliciously moist Peach Upside Down Cake is to make.  Using convenience ingredients makes it simple to make but definitely doesn’t take away from the taste of homemade.  This is one I would call Halfway Homemade.

This cake is an adaption of my Pineapple Upside Down Cake which always sold out when I would bring them to our church Bake Sales.  The convenience of the cake mix and canned fruit made it fast and easy for me to make.

Adding the juice from the peaches instead of the water brings an extra layer of depth to this cake, making it extra peachier.  If you don’t get exactly a cup of liquid, just add water to it until you do.

I think you are going to really enjoy this cake, especially with a scoop of vanilla ice cream or some whipped cream.

Mama Fawn’s Tips. . .

•  Make sure you use canned peaches with juice and not syrup.
• It’s important the cake mix you get uses oil and not butter.  I cannot promise how the cake will turn out if you use butter in the batter.
• Make sure you are careful placing the peaches in the hot butter/brown sugar mixture.  The peaches are very slippery.
• It’s important that you beat the batter for 2 minutes to incorporate air in the mixture to give it a light cake.
• This cake is really good served with ice cream, just saying.  🙂