Recipe by Judy Wilson
"This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic."
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packed brown sugar
1 1/2 cups
sliced canned peaches, drained
cherries, pitted and halved
1 1/4 cups
1 1/2 teaspoons
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.
The real problem I had with this cake is that it tasted sweet, but didn't tase like anything else. The brown sugar/butter mixture overwhelms the peaches and the the orange juice and zest in the cake is so sublte as to be nonexistent. Basically, this cake tasted like nothing. Cake rapidly overflowed the pan, but since I had a 9x13 underneath I didn't make too much mess. The problem came when I tried to invert it onto a plate and it fell apart. Still, we thought it smelled great so we tried to eat it anyway despite how it looked and were sorely disappointed.
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 altogether and replaced shortening with 1/3c applesauce. [I have never used applesauce as a replacement in baking, this was my first attempt, and the cake came out delicious.] Also, I do not have a round dish of any sort so I used what I believe is 8x8 or 8x10 glass Pyrex dish. This cake is not tough or chewy, but denser than, say, birthday cake, and it is sooo good paired with the peach juices, etc. I had canned peaches on hand and went looking for a recipe in which to use them. This is it! I am so happy because the ingredients called for are usually staples in most pantries. It was pretty simple to make, and can be a fancy treat for guests on a short notice! I did not find the recipe to be too sweet like others mentioned. I know that having cavities can heighten your discomfort when eating sugary foods, so I will just assume that some people will find this too sweet and others will not. This recipe is outstanding.. And I am bringing my leftovers to my co-workers this afternoon!
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 some folks are haing overflow problems. I used all purpose flour and the 1 1/2 teaspoons of baking powder and the recipe was pefect.
I didn't have the zest or the orange juice so I used the juice from the can of peaches. The first time I made this, it overflowed all over my oven. I put some tinfoil under the next time and had no problems.
this was a very good recipe. use whatever juice you want if you dont have orange juice on hand. it is conveinent to use the juice from the can because it is exactly the right amount. thank you for sharing this recipe. it is not fancy, but tasty, soft, perfect texture and sweetness...very nice change from pineapple upside down cake.
Quick, easy, simple dessert. I did sub applesauce for the shortening and reduced the sugar in the cake batter. With all that sweet yummy-ness on top the cake didn't need to be sweet for me. I'm sure I will make this again and will try another reviewers idea of adding some vanilla to the cake batter.
I initially thought that the batter would be insufficient. I used half peaches instead of sliced and the batter barely covered the peaches. I also used butter instead of shortening because that is what I had. I also used the peach juice as suggested by the other reviews.
After baking, the cake rose beautifully! The cake to half-peach ratio was perfect.
I will be bringing this to our next family pot-luck!
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Upside Down Cake II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 109
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