I started off viewing a Peach Upside Down Cake on Pinterest, and finished by turning it into a Praline & Peaches Dump Cake. Sometimes I can’t figure out how I reach the end considering how I start. But I guess it doesn’t matter when the end result is yummy.
- 1 stick salted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup walnuts, chopped
- 1/2 cup pecans, chopped
- 1 Tb corn syrup
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all-spice
- 6 fresh peaches, sliced or cubed, (mine were frozen from last year’s bounty)
- 1 @ 18.25 oz box of Duncan Hines Banana Supreme Cake Mix
Preheat oven to 350 degrees.
Using a pastry cutter combine the softened butter, light brown sugar, walnuts, pecans, corn syrup, cinnamon, nutmeg and all-spice until it becomes a well mixed praline mixture. I used my large cast iron skillet, over medium high heat, add 1/2 of this praline mixture in the skillet and cook until the sugar is dissolved. Remove the skillet from the heat and place in all the peach slices or cubes. Dot with the remaining praline mixture. Now prepare the box cake mix as per the directions on the box then pour over the ingredients in the skillet. Place in your preheated oven and bake for approximately 50 minutes. Until a toothpick inserted in the middle of the cake comes out clean. Let cool for about 10 minutes, then serve warm.