Upside down cakes always look so fancy and they're no trouble at all to prepare. This version uses peaches instead of the usual pineapple.
I definitely enjoyed the taste of this cake, but I cut down the sugar to 1/2 cup, which was enough for me. If I made it again I would add less milk because I think the batter was too runny. That might also help the peaches brown a little. - 12 Aug 2008 (Review from Allrecipes USA and Canada)
very good. don't overbake this cake, the special flavor of the crackers combines wonderfully with it being so moist. i added 1/4 tsp. peach extract to the batter and it was definatelly a special cake. - 04 Jul 2005 (Review from Allrecipes USA and Canada)
I used 1/2 package of vanilla instant pudding mix and 1 small package of Kellogg's Frosted Flakes (crumbled) instead of the 3/4 cup sugar to make the cake more firm and not-as-sweet. The result is pretty good. Worth a try. ^-^. - 13 Aug 2001 (Review from Allrecipes USA and Canada)