It’s no secret that I’m extra. I love doing the most and I’m not afraid to say it. But sometimes, I use cheat codes to make my life easier. Box mix cakes are one of those cheats that come in handy when you don’t feel like measuring out so many ingredients.
Now that we’re living in Atlanta, I have to have a signature peach dessert. And I don’t like peach cobbler. Like, at all. Hopefully I don’t get kicked out of Georgia for saying that!
I did a little experimenting, and came up with a recipe for a peach upside down cake that not only tastes amazing, but looks beautiful too. And it all starts with a box cake mix. I just made a few tweaks to the box recipe and bam! Undetectable. *hair flip*
What the back of the box called for:
1/2 cup vegetable oil
1 cup water
What I used:
3/4 cup melted butter
1/2 cup milk
1/2 cup 100% peach juice (from a jar of peaches)
1 tsp cinnamon
For the topping, I melted 1/4 cup of butter and mixed in 6 tbsp of light brown sugar and a pinch of cinnamon. I just spread the mixture in the bottom of my cake pan and then arranged sliced peaches on top.
***Pro Tip: Make a pretty design when arranging your peaches in the bottom of the pan. Remember that whatever it looks like at this stage will be the top of your cake in the end.
This cake comes together in minutes but looks so impressive! Here’s the full recipe for taking this box mix from basic to bougie.
Peach Upside Down Cake
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 4 eggs
- 3/4 cup melted butter
- 1/2 cup milk
- 1/2 cup peach juice – jar or can
- 1 tsp cinnamon
Peach Topping Ingredients
- 4 fresh peaches
- 1/4 cup melted butter
- 6 tbsp brown sugar
- A sprinkle of cinnamon
- Preheat oven to 350 for shiny metal or glass pan or 325 for dark or nonstick pan. No need to grease the pan, there’s plenty of butter in the brown sugar mixture.
- Thinly slice peaches and set aside. Leave the skin on. It helps the peaches stay together while they bake and creates a nice color contrast.
- Mix melted butter, brown sugar and cinnamon for the topping and spread onto the bottom of your cake pan. I used an 8 inch round.
- Arrange peaches on top of the brown sugar mixture. Start in the center and work your way outward.
- Add all cake ingredients to a large mixing bowl and mix using a stand or hand mixer, or by hand. If using a stand or hand mixer, beat on medium speed until fluffy. If mixing by hand, beat vigorously for two minutes.
- Pour cake batter into pan until 3/4 full and spread to even out. Do not overfill. Excess batter can be baked as cupcakes.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cake should be golden brown on top.
- Remove the cake immediately. Run a knife around the sides of the pan, then cover with a plate. Flip the cake pan upside down, then remove it. You will have a beautiful peach upside down cake!
Note: If you feel any resistance when you attempt to lift the pan off of the cake, stop lifting. Hold on to both the cake and the plate (still flipped so that peaches are now on top) and jiggle it a little. It should release just fine.
What kinds of box mix remix recipes would you like to see next?
Click here to see the recipe in action on Instagram!