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Gingerbread Peach Upside Down Cake Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Canned peach slices||20 Ounce (1 Can)|
|Gingerbread mix||14 1⁄2 Ounce (1 Package)|
Serving size: Complete recipe
Calories 3379 Calories from Fat 808
% Daily Value*
Total Fat 86 g133%
Saturated Fat 40.9 g204.6%
Trans Fat 12 g
Cholesterol 121 mg
Sodium 2983.5 mg124.3%
Total Carbohydrates 646 g215.4%
Dietary Fiber 12.5 g49.9%
Sugars 471.3 g
Protein 20 g39.6%
Vitamin A 114.8% Vitamin C 26.5%
Calcium 53.8% Iron 61.9%
*Based on a 2000 Calorie diet
2. Prepare gingerbread mix according to directions on package. Carefully spoon over peaches.
3. Cover with vac-control valve closed. Place over low heat and bake 30 minutes or until top springs back when lightly touched with fingers. Remove cover and let stand 2 minutes.
4. Cut around side of cake with a knife. Invert a large platter on top of skillet. Turn over and let stand 1 minute. Remove skillet. Scrape, any syrup out of bottom of skillet and place on cake.
5. Serve warm or cold with whipped cream, if desired.