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Peach-Pecan Upside-Down Cake


Peach-Pecan Upside-Down Cake

Peach-Pecan Upside-Down Cake

Prep Time 10 minutes

Cook Time 3 hours

Yield

Makes 10 servings

Ingredients

1 can (8-1/2 ounces) peach slices
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup chopped pecans
1 package (16 ounces) pound cake mix, plus ingredients to prepare mix
1/2 teaspoon almond extract
Whipped cream (optional)

Preparation

  1. Generously grease 7-1/2-inch slow cooker bread-and-cake bake pan or casserole dish; set aside.
  2. Drain peach slices, reserving 1 tablespoon of juice. Combine reserved peach juice, brown sugar and butter in prepared bake pan. Arrange peach slices on top of brown sugar mixture. Sprinkle with pecans.
  3. Prepare cake mix according to package directions; stir in almond extract. Spread over peach mixture. Cover pan. Make foil handles (see Note) for easier removal of pan from slow cooker. Place pan into slow cooker. Cover; cook on HIGH 3 hours.
  4. Use foil handles to remove pan from slow cooker. Cool, uncovered, on wire rack for 10 minutes. Run narrow spatula around sides of pan; invert onto serving plate. Serve warm with whipped cream, if desired.

Note

To make foil handles, tear off 3 (18x2-inch) strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place pan on center of strips. Pull foil strips up and over pan.

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