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Peach Upside-Down Cake

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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12
Calories 339 kcal


  • 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


  • Preheat the oven to 350°F. Spray a 9x13-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.


  • 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.


Calories: 339kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 76mgSodium: 321mgPotassium: 177mgFiber: 2gSugar: 36gVitamin A: 656IUVitamin C: 3mgCalcium: 131mgIron: 1mg