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Go on, you can stare a little longer. It’s okay, I don’t mind 🙂 She’s pretty, isn’t she?
So as I was saying, I had a bonfire to go to yesterday and was asked to bring desserts. With the temperature in the 90’s and the humidity at 147% I needed something that could handle the heat, not melt, not be to heavy but still taste amazing.
Normally I make these from scratch and forgo the box cake mix stuff but I was short on time and decided to do a quick and easy cheater’s cake. If you’ve never made cake mix from scratch, try it once. The taste, at least to me, is so much better. Plus I like knowing I can control what goes in my mix.
Caramelized Peach Upside Down Mini Cakes
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Ingredients
- 1 stick melted butter, unsalted
- 1 3/4 cups brown sugar
- 1 teaspoon cinnamon
- 2 cans of peach halves in heavy syrup (or 1 28 ounce can) – yes you can use slices as well. I just prefer halves for individual presentations.
- 1/3 cup peach brandy (Optional) – can use all peach syrup or water
- 2 eggs
- 1 box white cake mix
- *optional add ins- 1 cup toasted whole pecans, fresh blueberries, fresh raspberries
Instructions
- Preheat oven to 350.
- Lightly spray large muffin tins.
- Mix butter, brown sugar and cinnamon until it’s thick. If it’s runny, add a teaspoon more brown sugar.
- Add 1-2 tablespoon mixture to bottom of tin.
- Drain peaches saving syrup.
- If using pecans, add 3-4 whole pecans on top of the brown sugar mixture. Same if you’re using blueberries or raspberries. Add them in now.
- Place peach half in each tin, pit side down (okay, really it doesn’t matter. I just like to have that hull facing up when I turn them out as that fills up with the caramel syrup)
- In a bowl, mix cake mix, eggs, 1 cup peach syrup and 1/3 cup peach brandy.
- Fill the tins up cup 3/4’s full.
- Bake 20-27 minutes or until a toothpick comes out clean.
- Cool in pan for 3 minutes then using a knife, go around the edges.
- Place a cooling rack on top and flip over to release. Place on a cookie tray to catch the juices (and prevent a huge cleanup mess!)
- Cool completely.
- Store covered.
Easy to make and taste wonderful. My only problem is the caramel topping gets really hard when cool.. not sure what I did wrong
★★★★★
Very delicious recipe! I’m always asked to make these. Use jumbo muffin tin & the peach brandy
Made these last night into cupcakes. 15-17 minutes each was perfect. Was a hit, will use this again for sure!! 🙂
★★★★★
Hi Erica!
Oh great idea! I’d love for you to post a picture of them on our Facebook wall!
Thank you so much!
Best Kitchen Wishes!
★★★★★
think you for the quick reply i have large size muffin pan so i make big ones more for me to eat hehe
this sounds so good going to make tomorrow im a new cook so hope this work for me
You’re welcome! LOL.. go big or go home, right?! Let me know how they turn out! Take a picture of them and post them on our Facebook wall!
how many does this make and is it like mini tins like cupcake ones or just bout the size of a cupcake? oh and how many does it make if it said maybe i over looked
Hi D.A.! This made 12 jumbo size (think Texas Muffin tins) that are 6 to a tray. This will make about 20-24 regular size cupcakes.
If you make them in the regular size muffin cups (cupcake trays that are 12 to a tray), reduce the time to 15-18 minutes. Also you may need 1 large can and 1 regular size can of peach halves. If you use the slices, you can get away with 1 large size can.
Best Kitchen Wishes!