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Fruit-Bottom Cake

Name: Fruit-Bottom Cake
Prep time: 15 min
Total time: 55 min
Yield: 12
Ingredients: 1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix French Vanilla; 1 to 1/4 cup water; 1/3 cup oil; 3 eggs; 2 large fresh peaches, ripe but not mushy; 1 cup fresh blueberries (or more, as desired, plus extra for garnish); 1/4 cup melted butter; 1/2 cup dark brown sugar, packed; 1/2 cup chopped pecans (optional); 1/3 cup flour; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg

3 Ratings

3 Comments

Prep 15 min
Total 55 min
Servings 12

Fresh peaches and blueberries are the perfect pair in this dessert with old-fashioned taste and new-fashioned ease! MORE+ LESS-

By TBSP Susan

Updated March 9, 2017

Ingredients

box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix French Vanilla

to 1/4 cup water

1/3

cup oil

eggs

large fresh peaches, ripe but not mushy

cup fresh blueberries (or more, as desired, plus extra for garnish)

1/4

cup melted butter

1/2

cup dark brown sugar, packed

1/2

cup chopped pecans (optional)

1/3

cup flour

teaspoon cinnamon

1/2

teaspoon nutmeg

Steps

Hide Images

1

Preheat oven to 350° F. Prepare 9x13 cake pan with non-stick cooking spray. Prepare cake mix as directed on package, using the eggs, oil and water. (NOTE: These ingredient measurements are specific to a Betty Crocker™ Super Moist™ Cake mix.) Pour batter into pan.
2

Wash, peel and slice the peaches. Lay slices on top of batter. Wash blueberries and sprinkle over peaches.
3

In a medium bowl, combine melted butter, brown sugar, flour, nuts, and spices. Mix well to make streusel and sprinkle over fruit.
4

Bake cake at 350° F for 35-40 minutes, until golden and a toothpick comes out clean. Fruit will drop to the bottom during baking.
5

This cake is delicious served warm with softened vanilla-bean ice cream or whipped cream sprinkled with fresh blueberries. It is also good cooled or chilled. Refrigerate any leftovers so the fruit on the bottom doesn't spoil.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 310mg; 13%
Potassium: 115mg; 3%
Total Carbohydrate: 46g; 15%
Dietary Fiber 1g 6% Sugars 29g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 2%; 2%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

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

More About This Recipe

Retro Recipe Redo is a new Quick Dish series that gives old recipe faves a mini makeover so they're easier and quicker for today's busy cooks. This week's recipe redo: Fruit-Bottom Cake! Light and fluffy on top, moist and fruity on the bottom -- vintage taste brought up-to-date with a cake mix kick start. My fresh peaches and blueberries were planning to elope. Admittedly, they're the perfect pair, but I wasn't ready to give them my blessing just yet. I had to think fast, so I married their summery tastes in this super easy cake with a fruity base: This recipe is crazy and fun. And easy? Oh, yah, it's easy.