Strawberry-Peach Upside-Down Cake
A vibrant upside-down cake featuring sweet peaches and strawberries with a moist yellow cake base, perfect for summer gatherings or as a delightful dessert option.
Ingredients
Instructions
- Arrange sliced peaches in a buttered 13 x 9-inch dish.
- Combine strawberry and peach flavor jello and cinnamon in a small bowl.
- Sprinkle about 3/4 of the jello mixture evenly over the peaches and dot with margarine.
- Prepare the yellow cake mix as directed on the package.
- Pour three-quarters of the batter over the peaches in the pan.
- Swirl a spatula through the batter to create a marbled effect.
- Bake in a preheated 350°F (175°C) oven for 45 minutes, or until a cake tester inserted in the center comes out clean and the cake pulls away from the sides.
- Cool in the pan on a wire rack for about 5 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using fresh peaches when in season. You can also substitute the yellow cake mix with a gluten-free version if needed. If you want to reduce sweetness, use less jello or opt for a sugar-free version. Adding a splash of vanilla extract to the cake batter can enhance the overall flavor. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
This Strawberry-Peach Upside-Down Cake is perfect as a dessert at summer gatherings or paired with a scoop of vanilla ice cream. It also makes a delightful breakfast treat alongside coffee or tea. For a festive touch, serve with a dollop of whipped cream and fresh mint. It pairs nicely with a refreshing drink like Quick And Easy Kool-Aid Punch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. When reheating, place individual slices in the microwave for 15-20 seconds until warm, or enjoy it cold for a refreshing dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Peach Upside-Down Cake contains roughly 95 calories, with 1g protein, 16g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches! Just thaw and drain them before arranging in the dish. Keep in mind that they may release more moisture, so you might need to adjust baking time slightly to ensure the cake sets properly.
What can I use instead of margarine?
You can substitute margarine with unsalted butter or a plant-based spread for a similar texture and flavor. For a vegan option, coconut oil or vegan butter works well in this recipe without compromising taste.
How do I know when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean, and the edges begin to pull away from the sides of the pan. Keep an eye on it towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).