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Peach Upside-Down Cake

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close up shot of Peach Upside-Down Cake in a baking dish
This peach upside-down cake features a buttery and moist cake topped with juicy peaches sweetened with a delicious brown sugar glaze.
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Table of Contents
  1. Peach Upside-Down Cake Ingredients
  2. How to Make This Peach Upside-Down Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This easy peach upside-down cake will have your guests oohing and ahhing over its impressive presentation, and they’ll be delighted by its delicious taste. The cake is moist and topped with sweet peaches and a brown sugar glaze that takes the fruit to the next level.

close up shot of Peach Upside-Down Cake in a baking dish with a slice taken out

Peach Upside-Down Cake Ingredients

Peach Upside-Down Cake raw ingredients that are labeled

You’ll need:

  • ⅔ cup unsalted butter, softened and divided
  • ¾ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 (15-ounce) cans of sliced peaches in 100% juice, drained
  • 1 (15.25-ounce) box butter yellow cake mix (I used Betty Crocker brand)
  • 1¼ cups full-fat buttermilk
  • 3 large eggs

PRO TIP:

Make sure that you are not using sliced peaches in syrup. These will add too much sugar to your cake and can cause your peaches to caramelize too much.

SUBSTITUTIONS AND ADDITIONS

PEACHES: You can also use frozen sliced peaches that have been thawed and drained of excess liquid in this peach recipe. If you can get fresh, in-season peaches, those will also be a fantastic substitution for the canned peach slices. Just note that you may need to increase the amount of light brown sugar used to 1 cup for the frozen or fresh peach slices.

How to Make This Peach Upside-Down Cake Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baker’s spray.

STEP TWO: Melt ⅓ cup of the unsalted butter and pour it into the bottom of the prepared baking dish. You can tilt the baking dish from side to side to ensure that the melted butter covers the entire bottom of the dish.

STEP THREE: Sprinkle the light brown sugar evenly over the melted butter in the baking dish.

brown sugar sprinkled over the melted butter in a baking dish

STEP FOUR: In a small bowl, stir together the cinnamon and nutmeg. Sprinkle half of the spice mixture evenly over the brown sugar mixture. You will reserve the remaining spices to add to the cake batter.

spice mixture poured over the brown sugar in a baking dish

STEP FIVE: Neatly lay the drained sliced peaches in three rows in a single layer down the baking dish. Be careful not to disturb the butter mixture.

OUR RECIPE DEVELOPER SAYS

Depending on the brand of sliced peaches in 100% juice, the peach slices may vary in thickness. You will want to slice those thicker pieces of peach slices in half, lengthwise, so that you have uniform pieces.

peaches laid in three rows in a baking dish

STEP SIX: In a large bowl, add the contents of the boxed butter vanilla cake mix, the remaining spice blend, the remaining ⅓ cup butter, full-fat buttermilk, and eggs.

PRO TIP:

You want to ensure you are not following the instructions on the back of the cake mix box for this recipe. We swapped out the water in the recipe for full-fat buttermilk. This helps make this a very dense and moist peach upside-down cake.

cake mix, spice blend, butter, buttermilk, and eggs blended in a bowl

STEP SEVEN: Using a handheld mixer, on medium-low speed, beat the ingredients for 1 to 2 minutes or until the cake batter is thick and smooth.

STEP EIGHT: Spoon batter carefully on top of the peaches, being sure not to disturb the rows of peaches. Using a spatula, smooth out the batter to an even layer.

batter spread over the peach in a baking dish

STEP NINE: Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Peach Upside-Down Cake baked in a baking dish

STEP TEN: Allow the cake to rest in the pan for 5 minutes before inverting it onto a large platter for slicing and serving. Cool cake, slice, and serve.

PRO TIP:

If you do not have a large, rectangular platter to turn your peach cake onto, you can use a rimmed baking tray lined with a piece of parchment paper.

Peach Upside-Down Cake on a serving platter

How To Serve

This peach upside-down cake makes an irresistible dessert with a scoop of vanilla ice cream and a dollop of whipped cream on top. It would be a delightful summer treat when fresh peaches are in season or any time of year when you have peaches in the cupboard.

Our upside down apple cake and berry upside-down cake are two more beautiful and impressive desserts to enjoy.

Storage

IN THE FRIDGE: You can store this delicious peach upside down cake in the refrigerator, covered, for up to 4 days.

IN THE FREEZER: You can freeze this simple cake. After you have flipped the cake onto a serving platter, let it cool down completely. Then, place it in the refrigerator overnight. In the morning, wrap your cake in plastic wrap and put it in a freezer bag or container. Leave it in the freezer until you are ready to serve. When the time comes, you will want to defrost the cake in the fridge, but be sure to take the plastic off before defrosting.

close up shot of Peach Upside-Down Cake on a plate

Imagine sinking your teeth into a slice of this spectacular cake on a hot summer day…yum! Juicy peaches and a deliciously sweet glaze top this moist, buttery cake for a dessert that is absolutely divine.

FREQUENTLY ASKED QUESTIONS

Can I use frozen peaches for this recipe?

Frozen peaches or even fresh peaches would be delicious in this easy recipe.

What is a peach upside down cake?

Much like its cousin pineapple upside-down cake, upside down peach cake features a glaze with peach slices on the bottom of the pan and a cake on top when baking. Before serving, you flip it over so that the peaches are on top of the cake. It’s so moist and tasty!

How do I flip the cake without making a mess?

Let your cake cool on a wire rack for about 5 minutes, then lay a flat plate over the top of the cake pan. Carefully flip the cake over onto the plate. Bang on the bottom of the pan for good measure, then lift the pan off.

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close up shot of Peach Upside-Down Cake in a baking dish

Peach Upside-Down Cake

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This peach upside-down cake features a buttery and moist cake topped with juicy peaches sweetened with a delicious brown sugar glaze.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12

Ingredients
  

  • cup unsalted butter softened, divided
  • ¾ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 30 ounces sliced peaches in 100% juice, drain
  • 15.25 ounces butter yellow cake mix (I used Betty Crocker brand)
  • cups full-fat buttermilk
  • 3 large eggs

Instructions
 

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baker’s spray.
  • Melt ⅓ cup of the unsalted butter and pour it into the bottom of the prepared baking dish. You can tilt the baking dish from side to side to ensure that the melted butter covers the entire bottom of the dish.
  • Sprinkle the light brown sugar evenly over the melted butter in the baking dish.
  • In a small bowl, stir together the cinnamon and nutmeg. Sprinkle half of the spice mixture evenly over the butter and light brown sugar. You will reserve the remaining spices to add to the cake batter.
  • Neatly lay the drained sliced peaches in three rows down the baking dish. Be careful not to disturb the butter and sugar layer.
  • In a large mixing bowl, add the contents of the boxed butter vanilla cake mix, the remaining spice blend, the remaining ⅓ cup softened unsalted butter, full-fat buttermilk, and eggs.
  • Using a handheld mixer, on medium-low speed, beat the ingredients for 1 to 2 minutes or until the cake batter is thick and smooth.
  • Spoon the cake batter carefully onto the peach slices, being sure not to disturb the rows of peaches. Using a spatula, smooth out the batter to an even layer.
  • Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to rest in the pan for 5 minutes before inverting it onto a large platter for slicing and serving.

Notes

  • Make sure that you are not using sliced peaches in syrup. These will add too much sugar to your cake and can cause your peaches to caramelize too much.
  • Depending on the brand of sliced peaches in 100% juice, the peach slices may vary in thickness. You will want to slice those thicker pieces of peach slices in half, lengthwise, so that you have uniform pieces.
  • You want to ensure you are not following the instructions on the back of the cake mix box for this recipe. We swapped out the water in the recipe for full-fat buttermilk. This helps make this a very dense and moist peach upside-down cake.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • If you do not have a large, rectangular platter to turn your peach cake onto, you can use a rimmed baking tray lined with a piece of parchment paper.

Nutrition

Calories: 339kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 321mg | Potassium: 177mg | Fiber: 2g | Sugar: 36g | Vitamin A: 656IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 1mg
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