Peachy Blueberry Upside-Down Cake

Cooking Time: 35 min
Serving size: 8 servings

Ingredients:

Topping:
1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
2 cups sliced peeled peaches, fresh or frozen without sugar, thawed

Cake:
2 (7oz) packages Martha White® Blueberry Cheesecake Muffin Mix
3/4 cup milk
1/4 cup butter or margarine, melted
1/4 teaspoon almond extract
Whipped cream or topping (optional)

Preparation Directions:

1. Heat oven to 325º F. In ungreased 10-inch cast iron skillet, melt 1/4 cup butter. Remove from heat; stir in brown sugar and spread evenly. Arrange peaches overlapping in one layer.

2. In medium bowl, combine muffin mix, milk, 1/4 cup butter and almond extract. Stir just until blended. Pour batter over peaches in skillet.

3. Bake at 325º F. for 30 to 35 minutes or until golden brown. Remove from oven. Loosen edges of cake. Place serving plate on top of skillet; carefully invert cake onto plate. Serve warm. Top with whipped cream, if desired.

> Back to Southern Dessert Favorites
> Back to Mobile Recipes Home