She’s clumsy, she’s quirky, and she bowls with peaches: Ladies and gentlemen, I present you with the Sookie St. James Peach Upside Down Cake. I like this cake because it takes peaches to the next level, but I really REALLY like this cake because it comes together in a pinch. I am certainly not above using boxed cake mix. You shouldn’t either. Mainly because it cuts down on dishes and therefore leaves more time for cake snacking. So, happy cake snacking.
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Prep pan
Ingredients
- 1 box yellow cake mix, prepared per box instructions
- 4 eggs
- 1/3 cup of oil
- 2 cans of peach pie filling
- 1/2 tsp of almond extract
Instructions
Step 1
Preheat oven to 350° and prep your bundt with Bundt Gunk or spray with nonstick spray.
Step 2
Evenly distribute one can of the peach pie filling at the bottom of your bundt pan.
Step 3
In a large bowl, mix together the cake mix, eggs, oil, and extract until almost fully combined (a few flour streaks are fine).
Step 4
Fold in the second can of pie filling until just combined. The goal is to not over mix.
Step 5
Bake until set, about 45-50 minutes. Let cool in pan for 15 minutes before inverting onto wire rack to cool completely.
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