Name: Peaches & Cream Mini Upside-Down Cakes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 2/3 cup packed brown sugar; 1/2 cup butter, softened, divided; 1 large peach, quartered lengthwise, then cut crosswise into thin slices; 1 pkg. (9 oz.) yellow cake mix; 2 eggs; 1/2 cup sour cream; 1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding, divided; 1/2 cup cold milk; 3/4 cup thawed COOL WHIP Whipped Topping

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1 Hr(s) 15 Min(s) (incl. cooling)

15 Min(s) Prep

1 Hr(s) Cook

Enjoy these Peaches and Cream Mini Upside-Down Cakes as a special dessert! Watch now to learn why we love these sweet and gooey mini cakes.

What You Need

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16 servings

Original recipe yields 16 servings

2/3 cup packed brown sugar

1/2 cup butter, softened, divided

1 large peach, quartered lengthwise, then cut crosswise into thin slices

1 pkg. (9 oz.) yellow cake mix

2 eggs

1/2 cup sour cream

1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding, divided

1/2 cup cold milk

3/4 cup thawed COOL WHIP Whipped Topping

Let's Make It

Heat oven to 350ºF.

Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches.

Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)

Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely.

Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.

Invert cupcakes onto plates just before serving; remove liners.

Kitchen Tips

Tip 1

Size Wise

With their built-in portion control, these luscious cakes make great treats.

Tip 2

Substitute

Substitute 2/3 cup dry yellow cake mix (from a 2-layer cake mix package) for the 9-oz. pkg. of cake mix.

Tip 3

Substitute

Prepare using JELL-O Vanilla Flavor Instant Pudding.

Tip 4

Make Ahead

These fun cupcakes can be refrigerated up to 24 hours before serving.

Nutrition

Calories

210

Calories From Fat

% Daily Value*

Total Fat 9g

12%

Saturated Fat 6g

30%

Trans Fat 0g

Cholesterol 45mg

15%

Sodium 260mg

11%

Total Carbohydrates 30g

11%

Dietary Fiber 0g

Sugars 23g

46%

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.