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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.
Cheryl Somers says
Easy to make and taste wonderful. My only problem is the caramel topping gets really hard when cool.. not sure what I did wrong
Donna B. says
Very delicious recipe! I’m always asked to make these. Use jumbo muffin tin & the peach brandy
Erica says
Made these last night into cupcakes. 15-17 minutes each was perfect. Was a hit, will use this again for sure!! 🙂
TKWAdmin says
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!
D.a. Nell says
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
TKWAdmin says
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!
D.a. Nell says
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
TKWAdmin says
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!