Peach Hazelnut Upside Down Cake

• 12 cup unsalted butter, melted
• 12 cup packed light brown sugar
• 2 tablespoons hazelnut-flavored liqueur (Frangelico)
• 2 (15 ounce) cans peach slices, drained and juice reserved
• 23 cup chopped hazelnuts
• 1 (18 1/2 ounce) white cake mix
• 12 cup unsalted butter, melted
• 1 cup sour cream
• 3 egg whites
• 14 cup hazelnut-flavored liqueur

1. Heat oven to 350F; lightly grease two 9" cake pans.
2. For topping, mix butter, sugar and liqueur.
3. Divide between pans and spread to cover the bottoms.
4. Arrange peaches in bottoms of pans and sprinkle with nuts.
5. Set aside.
6. In a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 c of peach juice on low for 30 seconds.
7. Increase speed to medium and beet for 2 minutes more, scraping down sides of bowl.
8. Divide batter between pans, being careful not to shift peach slices.
9. Bake for 45 minutes or until toothpick comes out clean.
10. Cool in pans for 5 minutes.
11. Run a small knife around edge of pans to loosen cakes.
12. Carefully invert to serving platter.
13. Serve warm or at room temperature.

unsalted butter, brown sugar, hazelnutflavored liqueur, peach slices, hazelnuts, white cake, unsalted butter, sour cream, egg whites, hazelnutflavored liqueur

Taken from www.food.com/recipe/peach-hazelnut-upside-down-cake-271685 (may not work)