Serves: 11
Total Calories: 266
Brush a fluted Bundt pan with a little melted shortening to grease. Mix butter and brown sugar; spoon into bottom of pan. Mix butter and brown sugar; spoon into bottom of pan. Put peaches with their outside nestling through sugar into every other flute. Prepare cake mix per directions, subbing the undrained can of pineapple for 1 cup of the water called for, and carefully pour over fruit. Bake at 350° for 35-45 minutes till toothpick comes out clean. Garnish slices with whipped cream.
Editor's Extra: Try other cake flavors...butter, pineapple, gingerbread, or lemon.
This Peachy Spice Upside-Down Bundt Cake recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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