Peach Upside Down Cake
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Canned sliced peaches||29 Ounce, save 1/4 cup juice (1 Can)|
|Bisquick||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Put 2 tablespoons butter in 8-inch square pan and set in preheated 350° oven to melt.
Sprinkle evenly with brown sugar.
In bowl, combine Bisquick and sugar.
Add 3 tablespoons butter (softened), 1 egg (or 1/4 cup egg substitute) and 1/4 cup peach juice.
Beat well, then gradually stir in milk.
Bake 50 minutes or until center is done.
Let sit 5 minutes.
Invert onto serving plate.
Serving size: Complete recipe
Calories 3076 Calories from Fat 661
% Daily Value*
Total Fat 74 g114.4%
Saturated Fat 42.2 g211%
Trans Fat 0 g
Cholesterol 384 mg128%
Sodium 3331.2 mg138.8%
Total Carbohydrates 582 g194%
Dietary Fiber 20 g80%
Sugars 310.5 g
Protein 33 g65.8%
Vitamin A 102.9% Vitamin C 32.9%
Calcium 57.1% Iron 21.9%
*Based on a 2000 Calorie diet