Recipe: Georgia Peach Upside Down Cake

Georgia Peach Up-Side-Down Cake

Reynolds Extra Wide Plastic Wrap
Reynolds Release Non-Stick Aluminum Foil
2 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
3 to 4 medium fresh peaches, peeled and sliced OR 1 can (about 30 oz.) sliced peaches, drained
1/3 cup whole maraschino cherries
1/2 cup chopped pecans (optional)
1 package (about 20 oz.) yellow cake mix
1 package (4-serving size) vanilla instant pudding & pie filling
4 eggs
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Preheat oven to 350F. Line bottom of a 13x9x2-inch baking pan with Reynolds Release Non-Stick Aluminum Foil; set aside.

Pour melted butter in bottom of pan; spread over foil with rubber spatula. Sprinkle brown sugar evenly over butter. Arrange peach slices and cherries in an even layer.

Combine cake mix, pudding mix, eggs, water, oil, vanilla extract and cinnamon in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Spread batter in pan over fruit.

Bake 40 to 45 minutes, until toothpick inserted in center comes out clean. Immediately turn pan upside-down on serving platter or tray; remove foil. Cool completely. Cover with Reynolds Extra Wide Plastic Wrap until ready to serve. Serve with whipped topping, if desired.

Servings: 12
Source: Reynolds Kitchens