Mini Peach Upside Down Cakes
Using a box cake mix and fresh peaches for a delicious summer dessert.
Equipment
- 12 cup standard size muffin tin
- measuring spoons & cup
- cutting board & small sharp knife (parring)
- large mixing bowl
- electric hand mixer with beaters
- small scoop
- wire rack
- cooking spray
Ingredients
- 3 TBS cold butter, cut into 12 pieces
- 12 tsp brown sugar, DIVIDED
- 2-3 fresh peaches, cleaned
- 1 box yellow cake mix
- 3 large eggs
- 1 cup milk
- 1/2 cup butter, melted & slightly cooled
- ground cinnamon
- optional: serve with vanilla ice cream
Instructions
- Preheat oven to 350 degrees. Spray the 12 cups of a standard muffin tin with non-stick cooking spray.
- Place 1 piece of butter into each prepared muffin cup. Sprinkle 1 tsp brown sugar on top of each piece of butter. Sprinkle with ground cinnamon on top.
- Place into oven for 5 minutes until butter has melted.
- Take a paring knife and cut one peach in half from stem all along the peach pit to the other side, literally cutting peach in half. Give it a twist to make 2 halves. Take a spoon and pop out the pit.
- Lay both halves of peach on cutting board and slice very thinly.
- Place 3 slices of thinly cut peaches into each muffin tin cup on top of the melted butter/brown sugar in a fan shape.
- In a large mixing bowl beat together cake mix, eggs, milk, melted butter, and a pinch of cinnamon until well combined. Dice up one peach and fold into mixture.
- Using a small scoop place mixture on top of the peaches in the muffin tin cups. Don't over fill.
- Bake in preheated oven for 15-18 minutes or until toothpick inserted comes out clean. Let cool for 5 minutes before taking a knife and go along the outside of cakes to loosed them up. Then take a spoon and insert to the bottom and pop the cakes out and place peach side up on a wire rack. Serve with ice cream.