Thursday, June 7, 2012

Rosy Peach Upside Down Cake

      It's been a while since I've baked a cake in my dutch oven, would like to blame it on the rainy, windy weather we've been having but honestly the last couple of cakes I've baked were complete disasters.  My faith in my baking abilities was restored today with this beautiful, brilliant colored Rosy Peach Upside Down Cake.  This cake is topped with sweet Jello and peaches and the cake is swirled with the Peach Melba flavored batter.  It is very light and if you chill it after baking, would be positively refreshing on a hot summer's day.  I had to shop around for the Peach Jello but other than that it's a snap to make and could even be baked at your campsite.  In my 12 inch dutch oven it baked with 12 coals in a ring around the base of the oven and about 28 briquettes on the lid.  After 15 minutes I removed some of the center coals to keep the cake from browning too quickly.  Be sure to use a cake tester or bamboo skewer to insure that it's cooked all the way through.  Let it sit for a good 20-25 minutes before lifting out and inverting onto a platter.  It's such a pretty cake and the combination of flavors is delightfully delicious.

Rosy Peach Upside Down Cake
1 29 oz. can sliced peaches, drained
1 3 oz. package strawberry gelatin
1 3 oz. package peach gelatin
1 tsp cinnamon
1/3 cup butter or margarine cut into small pieces
1 18.25 oz. box yellow cake mix plus ingredients needed to bake cake
Whipped cream for topping

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Arrange peaches in single layer in prepared oven.
     Combine strawberry and peach gelatins and cinnamon in small bowl.
     Sprinkle 3/4 of mixture evenly over peaches; dot with butter.
     Prepare cake mix as directed on package.
     Pour 3/4 of batter into pan.
     Stir remaining gelatin mixture into remaining cake mix.
     Blend well and pour into dutch oven.
     Using a spatula or knife, gently zigzag through batter to marble.
     Bake at 350 degrees for 35-40 minutes or until cake tester comes out clean.
     Cool for 20-25 minutes before lifting out and inverting onto platter.
     Cool completely and garnish with whipped cream before serving.

Sprinkle peach slices with gelatin mixture then dot with butter

Cover peaches with batter then gently swirl together with spatula

Bake at 350 degrees for 35-40 minutes

Cool for 25 minutes before lifting out and inverting onto platter

So colorful and delicious too


  1. Love up-side-down, ant thing. Thanks
    Look back about 1 1/2 years on my blog and see my topsy tervy apple pie. I did it from a 75year old, or older, recipe. So it's nothing new, but long forgotten. Keep up the good work.

  2. Yum! Just seeing the title of this cake made me stop to have a look. Now that I've got a working oven again I'll have to try this for the hungry crowd. I also just picked up another box of Bisquick for those Bisquick/dip biscuits you make. I've got some extra apples so a topsy tervy apple pie might be in order as well. Really enjoy your blog!

  3. Thanks for visiting my blog! If you make this cake in your kitchen oven, bake it in a 9 by 13 pan and bake for 45 minutes, hope you like it. Liddy

  4. The Topsy Tervy Pie was posted March 1 2010, and someone cooked it at the 2010 world Champ Cook-off. It did not win. But it looks good and tastes great. When you turn it out, it has pecans on top.

  5. Looks delicious! I will have to make this. Can you give some general guidelines as to how deep your pit should be and how many briquettes to use to cook for 45-60 min? I would like to give this cooking method a try and have a spot out back that will be perfect.

  6. Thanks for stopping by Rose. I don't cook in a fire pit so I can't really answer your question. I place my coals in a metal oil pan, you can buy them at your local auto supply store. I raise them up off the ground using a metal plant stand and an old Weber kettle grill. Anything will work, you can even use stones or bricks to place the pan on. If you have a flat area where you don't have to worry about burning the grass, put a large piece of heavy duty foil on the ground and then put your coals on top. For this cake, I baked it in my 12 inch dutch oven with 12 coals placed in a ring around the bottom, just under the edge of the oven. I placed 28 coals on the lid then after the cake started browning moved them from the center and kept them in rings around the outside of the lid. It helps to light your coals with a chimney starter, I think the one made by Weber is the best, you can buy them at Home Depot for around $15.00 but it's not really necessary. If you check my April 2011 postings it gives you a few tips on lighting your coals and some of the basics of dutch oven cooking. If I can answer any questions let me know, good luck with the cake, hope you like it. Liddy