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Peach and Pecan Upside Down Cake


My mother made delicious homemade from scratch pineapple upside down cakes.  They were so delicious that my older sister Paulette always requested one on her birthday.  I wish I had written down my mother's recipe for the cake, but I didn't.  Instead, I have used a cake mix with additions and we love it.  

You will need a 10.5 inch cast iron skillet that has at least 2 inch high sides.

Ingredients
1 yellow cake (not the type that calls for butter)  ( I use Pillsbury)
1 20 ounce can of sliced peaches in heavy juice
3 large eggs
1 cup of peach juice reserved from can
1/2 cup canola oil
1 cup pecan halves
1 1/2 teaspoons cinnamon, divided into 1/2 and 1
1 cup dark brown sugar
1 stick of butter

Preheat oven to 325 degrees.  Lightly butter the bottom and sides of skillet. 
Drain syrup from canned peaches, reserving it for the cake mix.  
Place sliced peaches in the bottom of the skillet.  
Add pecan halves along the edge and between peach slices.
In a small bowl, put brown sugar and 1/2 teaspoon of cinnamon.
Melt stick of butter and pour into sugar and cinnamon.  Mix well until smooth and pourable. Set aside while making the cake. 
Mix cake mix using 3 eggs, oil, 1 teaspoon cinnamon, and reserved peach juice from can. If you don't have a full cup of juice, you can add some milk to make 1 cup.  Using a mixer, blend until smooth.
Pour brown sugar and butter mixture over peaches and pecans.
Top with cake batter and level it without disturbing peaches on the bottom.
Place in center of oven and bake 45 minutes or until toothpick comes out clean when inserted in the middle of the cake.
Let cake cool for 20-25 minutes.  Leaving it in the skillet any longer may cause the bottom to stick to the skillet.  Place cake plate on top of skillet and flip in one quick motion.  Let cake finish cooling.  Slice and enjoy!