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Peach Upside-Down Cake

User Rating 2.5 Star Rating (2 Reviews)


Peach Upside-Down Cake
Scroll down to see more peach dessert recipes.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 1/4 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups canned peach slices, drained
  • 6 maraschino cherries, halved
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/4 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange peel
  • 1/2 cup orange juice


Spread butter in bottom of 8-inch round cake pan and sprinkle with brown sugar. Arrange peaches and cherries on brown sugar. Cream the shortening and sugar in a mixing bowl. Add the egg and beat well. Sift the flour, baking powder and salt together; add to creamed mixture alternately with mixture of the orange peel and juice. Pour batter over peaches, taking care not to disturb fruit. Bake at 350° for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.. Cool for 10 minutes. Invert over serving plate and remove cake pan.
Makes 6 to 8 servings.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Peach Upside-Down Cake, Member LeesaBee

I made this cake for my co-workers and they now refer to it as ""Lisa's salt cake."" I might never live this down. They were passing pieces around daring each other to eat the gross salt cake. I should have read the one review. If I was to attempt this cake again I would use fresh peaches again and a box of cake mix. It wasn't worth making the cake mix from scratch - it was salty, heavy and flavorless despite the fresh squeezed orange juice I used. Betty Crocker does a better job.

7 out of 10 people found this helpful.

See all 2 reviews

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