So it made perfect sense to take another one of my favorite fruits and give it the upside down treatment as well. Introducing my Peach Pecan Upside Down Cake!
This super delicious and crazy easy confection starts with a boxed cake mix, but we kick it up about 12 notches. And peaches and pecans are the perfect complements to the caramel flavors running through this dessert. The only thing better than the flavor is just how easy it is.
Now, while this recipe calls for a 10.5-inch cast iron skillet, a deep 10-inch cake pan or springform pan will work if you don’t have one.
Peach Pecan Upside Down Cake
- 2 to 3 large peaches
- 1/2 cup chopped pecans
- 1 cup butter, divided
- 1 cup firmly packed light brown sugar
- 1 (15.25-ounce) box yellow or butter cake mix
- 1 cup milk
- 3 large eggs
- 1 teaspoon ground cinnamon
- Preheat the oven to 325°F. Peel, pit, and thinly slice the peaches. Grease a 10.5-inch cast iron skillet well and arrange the peaches in the bottom. Sprinkle the pecans over the peaches.
- In a small bowl, melt 1/2 cup butter and mix in the brown sugar. Pour it over the peaches and pecans.
- Melt the remaining 1/2 cup butter and add it to a large bowl with the cake mix, milk, eggs, and cinnamon. Mix well. Pour the cake batter over the peaches and brown sugar mixture.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Immediately cover pan with a platter and invert. Serve warm, topped with whipped cream or vanilla ice cream, if desired.