Peach Velvet Upside-Down Cake

Peach Velvet Upside-Down Cake


2 tablespoons Blue Bonnet Margarine
1/4 cup light brown sugar (packed)
1 can (1 pound) sliced cling peaches, drained
9 maraschino cherry halves
1 1/3 cups Bisquick
3/4 cup sugar
3/4 cup milk
3 tablespoon Blue Bonnet Margarine
1 egg
1 teaspoon vanilla


Melt 2 tablespoons Blue Bonnet Margarine over low heat in 9-inch round layer pan. Sprinkle with brown sugar; arrange peach slices and cherry halves in the pan. Set aside. 

In mixer bowl, mix Bisquick, sugar, 1/4 cup of the milk, 3 tablespoons Blue Bonnet Margarine, egg, and vanilla. Beat at medium speed one minute. Add remaining 1/2 cup milk; continue beating for 1/2 minute. Pour batter over fruit. 

Bake in a moderate oven (350-degrees) for 40 minutes, or until done. Invert at once on serving plate. (Allow pan to remain over cake for a few minutes so sugar mixture will run down over the cake.) Serve warm, plain or with whipped cream. 



One Response

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Jell-O Ice Cream Salad

Jell-O Ice Cream Salad

A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.

Read More »
Italian Dressing

Italian Dressing

A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.

Read More »
Send this to a friend