Peach Caramel Upside Down Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 16 1x
Ingredients
Scale
- 2 cans (15.25 oz. each) Del Monte® Sliced Peaches in 100% Juice
- 1 stick (4 oz.) Unsalted Butter, softened
- 2 tablespoons Unsalted Butter, softened
- 1/2 cup Brown Sugar
- 1/4 cup Evaporated Milk
- 2 teaspoon ground Cinnamon
- 1 package Yellow Cake Mix
Instructions
- Drain peaches reserving syrup for sauce.
- Combine 4 oz. unsalted butter, brown sugar, reserved syrup from peaches, and evaporated milk; cook over medium heat until syrupy, about 5 minutes; set aside.
- Preheat oven to 325°F. Use remaining 2 tablespoon butter to grease 13x9x2 inch baking pan.
- Pour caramel sauce in pan, and arrange peaches over bottom; sprinkle with cinnamon.
- Prepare cake mix according to package directions; pour over fruit. Bake 30 minutes.
- Cool completely before un-molding. Serve with ice cream and additional sliced peaches, if desired.
Notes
adapted by Del Monte®