Made with "JIFFY" Sweet Cornbread & Muffin Mix and "JIFFY" Yellow Cake Mix.
This Recipe Uses:
"JIFFY" Sweet Cornbread & Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
"JIFFY" Yellow
Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| Butter, melted | 12 oz (3/4 lb) | 24 oz (1½ lb) |
| Brown Sugar | 2 cups (15 oz) | 4 cups (1 lb 14 oz) |
| Halved Peaches, canned, drained (in juice not syrup) | 1 lb 3 oz | 2 lb 6 oz |
| CAKE BATTER | ||
| "JIFFY" Sweet Cornbread & Muffin Mix | 1¼ lb | 2½ lb |
| "JIFFY" Golden Yellow Cake Mix | 1¼ lb | 2½ lb |
| Water | 2¼ cups (18 oz) | 1⅛ quarts (36 oz) |
| INSTRUCTIONS | |
| SAUCE | |
| 1 | Coat desired pan (including the pan sides) with the melted butter, allowing some butter to pool at the bottom of the pan. |
| 2 | Sprinkle brown sugar over the butter evenly, covering the bottom of the pan. |
| 3 | Slice the drained peach halves to roughly 1/2 cm wide. Arrange them over the brown sugar in a "fan" design or desired arrangement. Set pans aside for later use. |
| CAKE BATTER | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Sweet Cornbread & Muffin Mix and Yellow Cake Mix into mixing bowl. |
| 3 | Blend on low speed* for 1 minute to combine mixes. |
| 4 | Pour half of the water into mixing bowl. |
| 5 | Blend on low speed* for 30 seconds to incorporate, then on medium speed** for 2 minutes. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Blend on low speed* and gradually add remaining water to bowl. |
| 8 | Stop mixer. Scrape bowl and paddle. |
| 9 | Blend on low speed* for 2 more minutes. |
| 10 | Scale batter into prepared ramekins. |
| 11 | Bake according to the table below. |
| 12 | Once baked, allow cakes to cool slightly for 3 – 5 minutes. Run an offset spatula around cake edges to loosen cake. Flip over onto paper-lined pan to cool fully. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 3" Ramekins | Butter 0.3 oz (1/2 Tbsp) Brown Sugar 0.4 oz (1 Tbsp) Peach Slices 0.5 oz Cake Batter (1.5 oz) #20 scoop | 300°F for 15 – 18 minutes | 325°F for 23 – 25 minutes | 75 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.