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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%
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Peach Upside-Down Pudding Cake

Recipe #19324 | 1¼ hours | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Manda
Feb 10, 2002

This is a very easy cake, and the pudding makes it so moist. I like to serve with whipped topping and cinnamon sprinkled over top...looks like you put a lot of work into it, but it is really very simple. Mmm, think I must go make one right now!!

SERVES 12 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Anita Harris

On Jun 24, 2009

WOW...This was really good! My DH doesn't like Pineapple (but I love it) so needless to say we don't do Pineapple Upside-Down Cake in our house but DH does love peaches so this is the best of both worlds for both of us. This will definetly go into my Favorites file...Thnx so much!

0 people found this review helpful

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From: Monica120179

On Jan 12, 2009

I made this for a family affair and eventhough I didn't get a piece (it was gone in 15 mins!), I was complimented several times on how delicious it was. I know next not to make just one cake...

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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!

16 people found this review helpful

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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!!!!!

10 people found this review helpful

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