Peaches N' Cream Upside Down Cake #RSC |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. My husband's aunt fixed a rhubarb cream cake for us and I thought it would be delicious with peaches and cream! Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 cup water |
1/4 cup lemon juice |
1/3 cup vegetable oil |
1/4 cup honey |
3 eggs |
1 teaspoon vanilla |
4 cups peaches, chunks |
1/3 cup sugar |
1/3 cup brown sugar |
1 teaspoon cinnamon |
1 cup heavy cream |
whipped cream (optional) or ice cream (optional) |
reynolds wrap foil |
Directions:
1. Preheat oven to 350 degrees and line a 9 x 13 baking pan with Reynolds Wrap Foil and lightly spray with cooking oil spray. In mixing bowl mix cake mix, water, lemon juice, oil, honey, eggs, and vanilla, and mix well. Pour over foil. In medium size bowl mix peaches, sugar, brown sugar, and cinnamon, and mix well and dollop over cake mix. Pour cream over peaches.
2. Bake at 350 degrees for 45 minutes. Place Reynolds Wrap Foil over large cookie sheet. Allow cake to cool 15 minutes and then turn upside down onto foil. Serve with optional whipped cream or ice cream. Yields 12 servings.
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