Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 2 large peaches- sliced
  • 1 can small chunked pineapple ((8 oz) - juices reserved)
  • 1 box yellow cake mix
  • 1/3 cup vegetable oil
  • 3 large eggs

Instruction

  • Preheat oven to 350 degrees (or 325 for a dark or non-stick pan).
  • Melt butter in the bottom of a 9×13 pan by placing in the warm oven for a couple of minutes.
  • Remove the pan from the oven & sprinkle in the brown sugar over the melted butter.
  • Place peach slices in your desired pattern in the bottom of the pan.
  • Top with drained pineapple. - Reserve the juice.
  • Add water to reserved pineapple juice to measure 3/4 cup.
  • Combine cake mix, juice mixture, oil & eggs in a large mixing bowl – mix on low 30 seconds.
  • Increase speed to medium & beat for 2 minutes.
  • Pour batter over the peaches & pineapple in the prepared baking dish & spread evenly.
  • Bake 45-55 minutes or until toothpick test comes out clean & the top is golden brown.
  • Remove from oven & immediately run a knife around the outer edges of the pan to loosen the cake.
  • Place a serving plate or cutting board upside down on top of the pan & then invert the pan & plate to release the cake.
  • Leave the pan over the cake for 1-2 minutes to allow all the toppings to drizzle back onto the cake.
  • Chill for at least 30 minutes before serving.
  • Keep covered & refrigerated until ready to enjoy.