In Texas, June is peach month. Peaches are ripe…peaches are juicy…peaches are delicious. Last summer, I made a Peach Bundt Cake, so this year, I decided to make a spin-off of my Pineapple Upside Down Bundt Cake and make a Peach Upside Down Cake. The result…delicious!
1/3 cup butter, softened and divided into slices
3/4 cup brown sugar
1 (15 oz) can sliced peaches, drained
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 water
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In your prepared bundt pan, drop slices of butter all around bottom. Next, sprinkle brown sugar evenly over the butter all the way around the bottom of the bundt pan. Put bundt pan in the oven for 6 minutes.
Meanwhile, in a mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.
After you remove the bundt pan from the oven, carefully place your peach slices along the bottom of the pan on top of your melted butter and sugar mixture. You will not use all of the peaches! Just place one row of slices in a ring around the pan.
Carefully pour your cake batter on top of the peaches in your bundt pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate. Let the cake finish cooling.
So simple and so summer! This is bundt cake #93! The finish line is up ahead!
And get ready…this week on the blog…
It’s Grillin’ Week! All of the recipes this week (including dessert!) will be easy grill recipes for you and your loved ones.