Peach Upside Down Cake II

Peach Upside Down Cake II

23

"This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic."

Ingredients

{{adjustedServings}} servings 279 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Spread butter or margarine in bottom of 8 inch round baking dish. Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top.
  2. In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well.
  3. In a separate bowl, sift together flour, baking powder and salt. Add these dry ingredients to creamed mixture alternately with the juice. Stir in orange rind until evenly distributed.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done. Allow cake to cool 5 to 10 minutes in the pan. Invert over serving plate to remove cake, and allow syrup to drain a minute.
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Reviews

23
  1. 25 Ratings

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I just made it. I replaced shortenning with applesauce to make the recipe fat free. And instead of orange juice added the juice from the peaches can. IT IS GREAT. Thanks.

I read through all of the reviews first, and let me just say that: I used regular all-purpose flour, omitted the cherries, used the canned peach juice instead of orange, skipped the zest altoget...

Cake was spectacular, everyone loved it. I noted that the reipe called for cake flour. Where I come from cake flour is self-raising, it has baking soda mixed with the flour. This could be why so...