Light Peach Upside-Down Cake
60 mins (prep 15, cooking 45)
17 ingredients
8 servings
This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar.

Categories:  served-hot , <-60-mins , fruit , pitted-fruits , presentation , cakes , peaches , diabetic , time-to-make , dessert ,
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Serving Size (68.72 g)
Servings 8
Amount per Serving
Calories 162.24 Calories from Fat 57.78
% Daily Value *
Total Fat 6.42g 79.04%
Saturated Fat 3.99g 159.64%
Trans Fat 0.24g %
Cholesterol 17.12mg 45.66%
Sodium 263.92mg 87.97%
Total Carbohydrate 23.5g 62.67%
Dietary Fiber 0.47 g 14.91%
Sugars 11.42 g %
Protein 2.69g 43.11%
Vitamin A 199.75IU% Vitamin C 0.31mg%
Calcium 66.0mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sliced peaches, unsweetened, packed brown sugar, ground nutmeg, sugar substitute