• Fresh Peach and Cherry Upside Down Cake
    Fresh Peach and Cherry Upside Down Cake
    Print
  • Prep Time 25 minutes
  • Baking Time 70 minutes
  • Makes 16 servings
  • Freezing Not Recommended
  • Fresh Peach and Cherry Upside Down Cake
    Fresh Peach and Cherry Upside Down Cake

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Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

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Ingredients

  • TOPPING
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 3/4 tsp ground cinnamon
  • 2 cups sliced fresh peaches
  • 1 cup cherries, pitted and halved
  • CAKE
  • 1 cup butter, softened
  • 1 3/4 cups granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 1/3 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 can Carnation® Evaporated Milk, Regular, 2%, or Fat Free

Serving Size: 16 servings

TOPPING

Unit conversion :
none
1/2 cup
125 mL
butter

Unit conversion :
125 ml
24 tsp
8 tbsp
1 cup
250 mL
packed brown sugar

Unit conversion :
250 ml
48 tsp
16 tbsp
3/4 tsp
4 mL
ground cinnamon

Unit conversion :
3.75 ml
2 cups
500mL
sliced fresh peaches

Unit conversion :
500 ml
96 tsp
32 tbsp
1 cup
250mL
cherries, pitted and halved

Unit conversion :
250 ml
48 tsp
16 tbsp
CAKE

Unit conversion :
none
1 cup
250 mL
butter, softened

Unit conversion :
250 ml
48 tsp
16 tbsp
1 3/4 cups
425 mL
granulated sugar

Unit conversion :
437.5 ml
84 tsp
28 tbsp
3
3
eggs

2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml

Unit conversion :
833.33 ml
160 tsp
53.33 tbsp
1 tbsp
15 mL
baking powder

Unit conversion :
15 ml
3 tsp
1/4 tsp
1mL
salt

Unit conversion :
1.25 ml

Unit conversion :
none
Next

Directions

Serving Size: 16 servings

  • TOPPING
  • Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (23 cm x 33 cm) baking dish with parchment paper, overlapping 2 sides for easy removal. Combine butter, brown sugar and cinnamon in a saucepan. Heat until butter is melted and ingredients are combined. Pour in prepared baking dish. Place peaches and cherries as desired.
  • CAKE
  • Cream butter and sugar in a large bowl until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift flour, baking powder, and salt in a medium bowl. Add one third of the flour mixture to the egg mixture. Beat until combined. Add half of the evaporated milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Spread over peaches and cherries.
  • Bake in preheated oven 65 - 70 minutes or until a toothpick inserted in center of cake comes out clean.
  • Run a knife around the inside of the pan to loosen the cake and immediately invert pan onto wire cooling rack.
Finish

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