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Topsy-Turvy Peach Cups

sweet.chef's picture
Topsy turvy peach cups is a peach cake baked with peach halves and white cake mix. Served with melba sauce, the topsy turvy peach cups are perfect for an after meal family dessert.
Ingredients
In Directions
Directions

Cake Cups: Thoroughly drain 1 No. 2 1/2 can (31/2) cups) peach halves, reserving 1/2 cup syrup for sauce.
Butter six or seven 6 ounce custard cups; place a peach half in each.
Prepare 1 package white cake mix according to package directions.
Spoon about half the batter over peaches, filling cups 2/3 full.(Bake the remaining batter in a layer.)
Bake in moderate oven (350°) 25 minutes or till done.
Prepare sauce.
Melba Sauce: In saucepan, mix one 10 ounce package frozen raspberries, thawed, the reserved peach syrup, and 2 teaspoons cornstarch.
Cook and stir till clear and slightly thick; strain.
Add 1 tablespoon lemon juice.
Invert cakes in dishes.
Serve warm topped with sauce.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake

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