Quick Peach Upside-Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/4 C Imperial Margarine1/4 C Packed Splenda Brown Sugar Blend1 C Fit & Active Sliced Peaches2 Tbls Chopped Pecans1 1/2 C Heart Healthy Bisquick1/4 Splenda1/2 C Water1.25 Tbls Sunsweet Lighter Bake1 Teas Vanilla Extract1/4 C Egg Substitute
Heat oven to 350 F. In a 9" round or 8" square pan melt butter in oven. Sprinkle brown sugar over melted butter. Lay the peaches evenly in the pan and sprinkle with the pecans.
In a bowl beat remaining ingredients with an electric mixer on low speed for about 4 minutes.
Bake 30 to 35 minutes. Immediately place heat proof serving over pan and invert. Leave pan over cake for a couple of minutes so all the brown sugar will drip on the cake. Cool at least 10 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ITSME51.
In a bowl beat remaining ingredients with an electric mixer on low speed for about 4 minutes.
Bake 30 to 35 minutes. Immediately place heat proof serving over pan and invert. Leave pan over cake for a couple of minutes so all the brown sugar will drip on the cake. Cool at least 10 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ITSME51.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 234.4 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.2 g
- Protein: 2.3 g
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