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Peach Upside-Down Cake
Peach upside-down cake is a moist and buttery cake, topped with juicy peaches sweetened with a delicious brown sugar glaze.
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Peach upside-down cake is moist and decadent, topped with sweet peaches and a brown sugar glaze that takes the fruit to the next level. This easy peach upside-down cake is an irresistible dessert that is not only beautiful to look at but tastes even better.
Want even more yummy upside-down cake recipes? Make this yummy Berry Upside Down Cake, Banana Upside Down Cake, or Rhubarb Upside Down Cake.
Peach Upside-Down Cake Ingredients
You will need:
- ⅔ 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)
- 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 Peach Upside-Down Cake
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.
STEP FOUR: 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.
STEP FIVE: Neatly lay the drained sliced peaches in three rows down the baking dish. Be careful not to disturb the butter and sugar layer.
PRO TIP: 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.
STEP SIX: 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.
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.
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 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.
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.
STEP TEN: Allow the cake to rest in the pan for 5 minutes before inverting it onto a large platter for slicing and serving.
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.
How to Serve Peach Upside-Down Cake
This irresistible dessert would be a delightful summer treat when fresh peaches are in season or any time of year when you have peaches in the cupboard. Friends and family will love sinking their teeth into a slice of this spectacular cake. Enjoy a piece with a scoop of vanilla ice cream on the side and a dollop of whipped cream on top.
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.
Peach upside-down cake is a buttery and moist cake topped with juicy peaches sweetened with a delicious brown sugar glaze. Don’t let upside-down cakes be just for pineapples! Friends and family will be oohing and ahhing over the impressive presentation of this tender cake, and they’ll be delighted by its delicious taste.
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.
MORE RECIPES YOU’LL LOVE
Peach Upside-Down Cake
Peach upside-down cake is a moist and buttery cake, topped with juicy peaches sweetened with a delicious brown sugar glaze.
Ingredients
- ⅔ 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
- 1¼ 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.
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