Peach Amaretto & Pecan Upside Down Cake

There’s something about an upside-down cake that always feels a little nostalgic and a lot impressive and this one couldn’t be easier to make. With our Peach Amaretto & Pecan Jam baked right into the topping, you get a jammy caramel layer studded with pecans that soaks into the cake beneath. Serve it with a scoop of vanilla ice cream and you’ve got a dessert that tastes as good as it looks.

Serves: 8
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

·         ½ stick butter

·         1½ jars New Canaan Farms Peach Amaretto & Pecan Jam

·         ½ cup brown sugar

·         ½ cup chopped pecans

·         1 box yellow cake mix, prepared according to package directions

Serve With: Vanilla ice cream

Directions

1.    Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and scatter pecans over the base.

2.    In a saucepan, melt butter and brown sugar over medium heat. Once caramelized, stir in jam and cook until gently bubbling.

3.    Pour jam mixture over pecans in the prepared pan.

4.    Carefully pour cake batter on top — do not stir.

5.    Bake according to cake mix package instructions, until golden brown and a toothpick inserted in the center comes out clean.

6.    Cool for 15 minutes. Run a knife around the edge, then invert onto a plate. Lift off the pan to reveal the topping.

7.    Serve warm with vanilla ice cream.

Other Variations to try…Natural Peach Jam with 3 tsp cinnamon for a spiced version. Raspberry Jam as a topper, served with fresh whipped cream. Brazos River Blackberry Jam for a rich and cozy twist.