1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (171g) Recipe makes 12 servings |
||
| Calories 412 | ||
| Calories from Fat 172 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.2g | 29% | |
| Saturated Fat 6.8g | 34% | |
| Monounsaturated Fat 6.2g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 471mg | 19% | |
| Potassium 196mg | 5% | |
| Total Carbohydrate 56.6g | 18% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 39.7g | ||
| Protein 5.1g | 10% | |
people who like this recipe also like:
Oven-Fried Chicken Chimichangas
By: Miss Annie
By: papergoddess
By: ratherbeswimmin'
By: BoxO'Wine
By: Sharlene~W
Ingredients
- 1/4 cup butter or margarine, melted
- 1/3 cup packed light brown sugar
- 1 (29 ounce) can sliced yellow cling peaches, drained
- 1 package yellow cake mix
- 1 package vanilla instant pudding mix
- 4 eggs
- 1 cup sour cream
- 1/4 cup oil
- 1/2 teaspoon vanilla extract
Directions
1
Combine butter and brown sugar and pour into 13x9-inch pan.2
Arrange peaches on top.3
Combine remaining ingredients in large bowl.4
Beat at medium speed 4 minutes.5
Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.6
Cool in pan 5 minutes.7
Invert onto platter, and cool completely.8
Garnish with whipped topping, if desired.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Peach Upside-Down Pudding Cake recipes
Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: dicentra
On Apr 16, 2008
This was good. DH thought it was just "okay". I accidentally doubled the amount of butter for the topping. I agree with the previous reviewer that peaches IN the batter would be better.
From: MizzNezz
On Aug 5, 2002
I used thinly sliced fresh peaches and added a pinch of nutmeg to the batter. Very easy to make. This is outstanding!! I will definitely make this again, Thanks Manda!! This is a keeper!
From: Michelle S.
On Nov 14, 2002
I have been making this cake for years! Only we use almond extract instead of vanilla. For a fun variation, double the butter and brown sugar and after you arrange your peaches sprinkle frozen raspberries in the empty spaces. A warm peach melba cake at it's best!!!!!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved