Holiday Peach Caramel Upside-Down Cake

Holiday Peach Caramel Upside-Down Cake is a sweet ending to the perfect meal. Great for special occasions!

Prep: 15 min | Bake: 30 min | Yield: 16 servings

Ingredients

2 cans (15.25 ounces each) Del Monte® Yellow Cling Sliced Peaches in 100% Juice
1 stick (4 ounces) unsalted butter
2 tablespoons unsalted butter softened
1/2 cup brown sugar
1/4 cup evaporated milk
2 teaspoons ground cinnamon
1 cup chopped pecans
1 (18.25 ounce) box yellow cake*

Instructions

Drain peaches reserving syrup for sauce.
Combine 4 ounces unsalted butter, brown sugar, reserved syrup from peaches, and evaporated milk; cook over medium heat until syrupy, about 5 minutes; set aside.
Heat oven to 325 degrees F. Use remaining 2 tablespoons butter to grease 13 x 9 x 2 inch baking pan.
Pour caramel sauce in pan, and arrange peaches over bottom; sprinkle with cinnamon and chopped pecans.
Prepare cake mix according to package directions; pour over fruit.
Bake for 30 minutes.
Cool completely before unmolding. Serve with ice cream and additional sliced peaches, if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Recipe and photo used with permission from: Del Monte