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Peach Berry Upside Down Cake

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Peach Berry Upside Down Cake
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 12
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This treat will be your new favorite upside-down cake! Betty Crocker™ cake mix helps take it from counter to oven in just 15 minutes.
Updated Sep 20, 2016

Ingredients

Steps

  • 1
    Heat oven to 350°F. In 10-inch cast-iron skillet, melt 1/2 cup butter in oven 3 minutes. Sprinkle brown sugar and walnuts in skillet; arrange peach slices and strawberries in single layer over brown sugar.
  • 2
    Make cake mix as directed on box, using water, butter and eggs. Pour batter into skillet.
  • 3
    Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes.
  • 4
    Place heatproof serving plate upside down on skillet; turn plate and skillet over. Let skillet remain over cake 1 minute so walnut mixture can drizzle over cake. Remove skillet. Serve cake warm with ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe lends itself to all kinds of variations. For instance, use pecans instead of walnuts and blueberries in place of strawberries.

Nutrition

460 Calories, 25g Total Fat, 5g Protein, 56g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Total Fat
25g
0%
Saturated Fat
11g
0%
Sodium
450mg
0%
Total Carbohydrate
56g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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