Peach Upside Down Cake with a Twist

I am always trying to think up ways to hide more veggies in my kids food. It's even better if I can hide the veggies in something they really like. Well, what child doesn't like dessert? It's also one of the last places my children would suspect me of hiding veggies.

So this weekend I surprised my whole family with a wonderfully delicious and easy treat - Peach upside down cake. But I added my own little twist... carrots!

Here's what you need:
1/3 cup margarine or butter
1/2 cup packed brown sugar
1 box classic yellow cake mix
1 can (15.25 oz) peaches in juice, drained but keep the juice, you will need it.
3 large carrots, finely diced (food processor is great for this)
oil (as specified on your cake mix)
eggs (as specified on your cake mix)
water + juice from canned peaches (enough to make the total listed on your cake mix)

Preheat oven to 350 degrees. Spray a 13x9 inch cake pan with non-stick cooking spray.

Cut the margarine into 6-8 pieces and place in the bottom of the cake pan.

Put the pan in the warming oven to melt the margarine. While the margarine is melting (only takes about 5 minutes), start cutting the peach slices in half (you can also use the peach halves, just cut them into slices as well). I have used the peaches in the slices right out of the can, but I found there weren't enough to cover the top of the cake, so I cut them in half and have great results!

Once the margarine is melted, add the brown sugar and stir and return to the oven for 2 minutes. Remove from the oven and stir again.

 

Place the cut peaches on top of the brown sugar in the cake pan. Set the pan aside.

Now it is time to make the cake. Empty the cake mix into a large bowl. Where the directions for the cake mix call for water, start with the peach juice from the canned peaches.

 

Next add enough water to come to however much your mix calls for.

 

Pour the water and peach juice combination into the bowl with the cake mix. Next add the oil and eggs as your cake mix calls for. Finally, pour the finely diced carrots into the mix.

Beat with a hand mixer on medium for 2 minutes.

 

Pour over top of the peaches in the cake pan. Careful not to pour too fast or the peaches will slide around in the pan.

 

Bake at 350 degrees for 30 minutes or until a knife inserted in the middle comes out clean.

Set on the counter to cool for 5 minutes.

 

Carefully turn the cake over onto a cake board or large serving dish. Allow to cool for at least 30 minutes before cutting and eating.

Viola! Peach and carrot upside down cake that the whole family will enjoy!