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Fresh Peach Upside Down Cake Recipe
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Chopped almonds||1 1⁄2 Cup (24 tbs)|
|Yellow cake mix||18 1⁄4 Ounce (1 Box)|
|Ripe peaches||6 , peeled, seeded and sliced (Fresh)|
Serving size: Complete recipe
Calories 4934 Calories from Fat 1452
% Daily Value*
Total Fat 159 g245.2%
Saturated Fat 29 g144.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3242.5 mg135.1%
Total Carbohydrates 858 g285.9%
Dietary Fiber 58 g232%
Sugars 612.8 g
Protein 76 g151%
Vitamin A 66.8% Vitamin C 113%
Calcium 64% Iron 55%
*Based on a 2000 Calorie diet
Use black iron skillet or square bread pan.
Spray bottom and sides with nonstick cooking spray.
Cover bottom of pan with sliced peaches.
Sprinkle peaches with nutmeg.
Cover peaches with brown sugar, about 1/4 inch thick.
Now, cover sugar with chopped almonds, then pour cake mix over almonds.
Bake in oven in accordance with instructions on cake mix box.
While hot, turn out on serving plate.