Shared By Carol Hansen
Ingredients:
1/2 cup vegetable oil
1 cup brown sugar, packed
1 can peach slices (28 ounces)
2 eggs
1 box white cake mix
whipped cream of your choice
Preparation:
Pour oil in 13x9x2-inch pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches (and optional maraschino cherries, halved) in the sugar mixture. Add enough water to peach juice to make 1 1/3 cups liquid. Add liquid and eggs to cake mix. Mix as directed on cake mix package. Pour batter over fruit. Bake in preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Let stand 5 minutes, then turn upside down on to a cake dish or large platter. Serve warm with whipped cream.
1/2 cup vegetable oil
1 cup brown sugar, packed
1 can peach slices (28 ounces)
2 eggs
1 box white cake mix
whipped cream of your choice
Preparation:
Pour oil in 13x9x2-inch pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches (and optional maraschino cherries, halved) in the sugar mixture. Add enough water to peach juice to make 1 1/3 cups liquid. Add liquid and eggs to cake mix. Mix as directed on cake mix package. Pour batter over fruit. Bake in preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Let stand 5 minutes, then turn upside down on to a cake dish or large platter. Serve warm with whipped cream.
1 comment:
Thanks Carol! So easy too!
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