nutty peach upside-down cakes

INGREDIENTS

Topping:

1/2  cup (1 stick) unsalted butter, melted
1/2  cup packed light-brown sugar
2   tablespoons hazelnut liqueur (such as Frangelico)
2   cans (15 ounces each) peach slices in juice, drained and juice reserved
2/3  cup chopped hazelnuts

Cake:

1   box (18.25 ounces) white cake mix
1/2  cup (1 stick) unsalted butter, melted
1   cup sour cream
3   egg whites
1/4  cup hazelnut liqueur

DIRECTIONS

Topping:

1. Heat oven to 350 F. Use wrapper from stick of butter to grease two 9-inch round cake pans.
2. In a medium-size bowl, mix butter, brown sugar and liqueur. Divide between prepared pans and spread to cover the bottoms. Arrange peach slices over the bottom of the pans; sprinkle with nuts. Set aside.

Cake:

1. In a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 cup of the reserved peach juice on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, occasionally scraping down the side of the bowl.
2. Divide batter between prepared pans, being careful not to move peach slices. Bake at 350 F for 45 minutes, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans on wire racks for 5 minutes.
3. Run a small knife around the edge of cakes; carefully invert each onto a serving platter and remove pan. Serve warm or at room temperature.