Recipe: The best PEACH UPSIDE DOWN CAKE you will ever have

Today is Jim’s Birthday and that means it’s time to make his favorite cake! Last year I made it and it was an epic fail. Mainly because I tried to turn the WHOLE cake over onto a plate instead of scooping out one piece and turning it over onto a plate, which is way easier. I also bought ice cream instead of cool whip, which was clearly unacceptable. I would like to thank my mother-in-law for this recipe. She is the reason Jim loves it so much!

Peach Upside Down cake



yellow cake mix (plus whatever ingredients are said to be included to make the cake on the box)

peaches (fresh or canned) – four or five fresh peaches or two 15 oz cans

1 stick butter (melted)

1 cup brown sugar

1 container of cool whip


make a cake

1. Spray 9 x 13 baking dish with cooking spray and preheat oven to 350 degrees F

2. Prepare yellow cake mix as directed on the box

3. Combine melted  butter and brown sugar in a small bowl

4. Pour butter/sugar mixture into baking dish so that it covers the bottom of dish

5.Cut and peel peaches

6. Place peaches on top of brown sugar/butter mixture (if you’re using canned, drain the liquid before adding the peaches to the dish)

7. Pour cake batter over peaches

8. Bake for 28-33 minutes or until a toothpick comes out clean from center of cake

9. Serve warm or cold with cool whip on top (don’t forget to flip each piece INDIVIDUALLY onto each person’s plate, then top with cool whip)

Cover and keep in a cool/dry place. We keep our leftovers in the fridge because it is really humid here. FREEZES WELL!


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