Peach-Pecan Upside-Down Cake
Prep Time 10 minutes
Cook Time 3 hours
Makes 10 servings
|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)|
- Generously grease 7-1/2-inch slow cooker bread-and-cake bake pan or casserole dish; set aside.
- 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.
- 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.
- 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.
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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