Peach Pie upside down is an amazing peach pie recipe with a handful of pantry ingredients + peaches! This pie is the perfect way to enjoy fresh peaches!
1 French Vanilla Cake Mix (plus ingredients to make cake mix)
2-3 fresh peaches, peeled and sliced
1/2 cup butter, softened
1/2 cup of brown sugar
1 teaspoon cinnamon
Preheat the oven to 350. Prepare an 8-inch tray lined with parchment paper and sprayed with cooking spray.
Make cake mix according to package directions
In a small bowl combine the butter, brown sugar and cinnamon. Spread evenly on the bottom of the prepared pan.
Place peeled and sliced peaches in an even layer over the butter layer.
Pour the cake mix over the peaches and cover evenly
Bake the cake for 35-45 minutes, until a toothpick comes out clean.
Let the cake cool for 10 minutes before removing it from the pan.
To remove the cake from the pan, run a knife around the edges and release the spring. Place a plate on top of the cake and invert the cake so that the peaches are on top. Remove the bottom of the cake pan and the parchment paper.
The brown sugar/butter mixture can be removed from the pan while baking and dripped into the bottom of the oven. To avoid a big mess in the oven, line the bottom of the pan with aluminum foil OR place a baking sheet under the cake or just on the rack under the cake to catch any butter drips.
You can use a 9×13 baking pan! I recommend greasing the baking pan very well with a non-stick spray made specifically for baking. You can also line the cake with pieces of parchment paper or aluminum foil, to make it easier and cleaner to invert!