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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 279 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

23
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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...

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...

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...

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 f...

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...

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 ...

Very yummy and moist cake.The brown sugar gives it a wonderful caramel taste

I also substituted the orange juice and used the peace juice. Wonderful!