Peach Upside Down Cake
1 cup sliced peaches
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
1 package Simply Organic Golden Vanilla Cake Mix
1/3 cup water
3/4 teaspoon vanilla extract
2 eggs, slightly beaten
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Grease a 9-inch cake pan.
In a small bowl, toss peaches with sugar and pumpkin pie spice. Arrange in a single layer in the prepared pan.
In a large mixing bowl, combine water, vanilla extract, eggs, and butter. Add contents of cake mix package. Stir until evenly combined.
Pour on top of peaches. Bake 30 to 35 minutes or until center tests done with a toothpick. Cake will begin to pull away from sides of pan. Let cool for 10 minutes.
Run a knife around edge. Invert a serving plate over top of pan. Using oven mitts, invert cake onto platter. Replace any peach slices that stick to skillet.
Top with whipped cream.
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As prepared, each serving contains 220 calories, 9g total fat, 70mg cholesterol, 200mg sodium, 34g total carbohydrate and 3g protein.