As we all have noticed fall is in the air, however my mother in law still wants to have warm and sunny days, guess what, she is getting her wish. Beaverton weather this week will be in the low to mid 70's and sunny. About a month ago my mother in law processed all by herself 22 pounds of fresh peaches, she peeled, sliced and froze some beautiful local peaches, oh did I mention that she also went and picked them herself too. My father in law has been after me ever since to make him the Rhubarb Pineapple Upside – Down Cake using the peaches, so of course being the good daughter in law that I am I made him the cake on Sunday. OMG...he had a fabulous idea when he made this suggestion because it turned out wonderful, it was so fresh and had fabulous peach flavor. Eating this cake and having this weather really makes it seem like summer is still with us, at least for the next week anyways.
1 - (20 oz.) Can - Pineapple, drained and save the juice
3 C. - Sliced Fresh Peaches
½ C. - White Sugar
½ C. - Brown Sugar
1 - (3 oz.) - Peach Jell-o Mix
2 C. - Mini Marshmallows
1 - (18.25 oz.) - Butter Cake Mix
In a medium bowl, mix together the pineapple, peaches, white sugar, brown sugar, jell-o and marshmallows. Pour into the bottom of a sprayed 13x9 cake pan. In another bowl make the cake according to the directions but replace the water with the reserved pineapple juice, when mixed spread evenly over the peach mixture. Bake in a 350 degree oven for 45 min to an hour or until a toothpick comes out clean. You can either turn the warm cake out onto a serving platter or do as I did and just cut a piece out and invert it onto a dessert plate. Taste great cold or warm and really wonderful with some vanilla ice-cream....
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