This is the recipe The Princess used for the Peach Upside-Down Cake, although she tweaked it a little.
1 Pkg Yellow Cake mix
1/2 cup butter
1 cup brown sugar
1 can (or more) peach halves, drained (she used fresh peaches sprinkled with a little sugar)
1 1/2 tsp ginger (this gets mixed into the cake batter)
Melt the butter in a 13 X 9 X 2 inch pan (she used a large cast iron skillet, we find that is best for any upside down cake) Sprinkle the brown sugar into the pan with the melted butter and stir until it caramelizes. Place the peaches on the caramel mixture. Mix the cake as directed (she used some of the juice off of the peaches for part of the liquid) and pour over the peaches. Bake at 350 degrees for 45-50 minutes until cake tests done with a toothpick. Let stand 5 minutes to set, then turn upside down on a large dish.Print This Post