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Peach Upside Down Cake

This delicious Peach Upside Down Cake recipe is one of our favorites for several reasons! It’s quick and easy to make, it’s a wonderful way to use up fresh peaches if you are lucky enough to have them and, it’s delicious!

peach cake with whipped topping

Added bonus, it’s an easy recipe to use up any fresh summer peaches (if you don’t have fresh peaches no worries! I’ve made this irresistible dessert many times with jarred, canned and even frozen peaches. If you love a classic pineapple upside down cake, then you’ll love that this easy peach upside down cake is similar but with a kick.

Ingredients:

  • Butter
  • Brown sugar
  • Ripe peaches (Fresh, canned or jar peaches)
  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Egg
  • Vanilla
  • Milk

Instructions for making Peach Upside Down Cake

  • Heat your oven to 350°.
  • Melt 1/4 cup butter by placing it in the middle of 8×8 baking pan. Once butter is melted (make sure it doesn’t brown!) remove pan from oven. Stir in the brown sugar on top of the butter, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. I like to use a fork to smash it all down evenly on the bottom of the pan.

butter melting in pan

Pouring brown sugar into melted butter

smashed sugar and butter in cake pan

  • Arrange peach slices evenly over the brown sugar mixture in a single layer.

peaches lined up on bottom of cake pan

  • In a medium bowl, combine the dry ingredients: flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with a hand mixer or an electric mixer for 30 seconds. Add in granulated sugar until and mix until combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after you add each item – beating until combined. You are going for a cake batter consistency. Spread batter evenly over the top of the peaches in the cake pan.

cake batter on top of peaches

  • Bake for 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. You are going to want to invert the upside down cake onto a serving tray or cake plate. To do this, I like to lay a plate on top of the baking dish and flip it over – the cake usually falls right onto the serving platter. *and of course, you don’t have to invert it – it will be a delicious cake either way.

Bottom of Peach Cake

  • This cake is best when served warm so once it’s settled on your cake plate or serving dish, serve it up!

slice of peach cake by the cake pan

Recipe Tips and Variations

Add a touch of melted caramel to the finished product and you now have a caramel peach upside down cake, which is even better!

Top with whipped cream or a little ice cream to make this the perfect summer cake or dessert.

whipped topping on peach cake

This delicious peach upside-down cake is delicious served warm, so I usually try to make it right before serving. However, you can also reheat it but I definitely think it’s best served warm.

The more peaches, the better. I’ve made this recipe when I’ve been short on peaches and when I have plenty to spare and it’s definitely better if you can fill the bottom of the pan with sliced peaches touching each other – however, if you don’t have that many, it’s also great with them spaced out a little.

When storing at room temperature, make sure to cover with aluminum foil or plastic wrap as this is a deliciously moist cake and it could dry out easily. And airtight container also works great, if you have one.

If it’s peach season, take advantage of access to sweet peaches and double (or triple!) this recipe!

Fruit Recipes We Love 

Peach Mango Ice Cream Recipe

Easy Papaya Ginger Smoothie

Peach Berry Cobbler Recipe

Homemade Pear Sauce

Easy No-Bake Strawberry Jello Pie

Print the Recipe for Peach Upside Down Cake

whipped topping on peach cake

Peach Upside Down Cake

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

This peach upside down cake is so easy to make and a great cake recipe option for beginners! If you have fresh peaches it is a wonderful way to use them up, but we make it just as often with canned or jarred peaches. This has a cobbler type taste to it and is a simple recipe with a classic and old fashioned feel to it. An affordable dessert to make, it's also a great dessert recipe for beginners or teen and tweens. This is also a wonderful dessert idea for summer parties as it goes well with vanilla ice cream and has a very delicious fruity flavor without being too sweet.

Ingredients

  • 3/4 cup butter (1/4 for sugar mixture and 1/2 cup softened butter for batter)
  • 1/2 cup packed brown sugar
  • 2 cups sliced ripe peaches (I've also used sliced canned or jar peaches)
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk

Instructions

  1. Heat your oven to 350°.
  2. Melt 1/4 cup butter by placing it in the middle of 8x8 baking pan. Once butter is melted (make sure it doesn't brown!) remove pan from oven. Stir in the brown sugar on top of the butter, stirring until sugar is completely moistened. Spread sugar mixture evenly in pan. I like to use a fork to smash it all down evenly on the bottom of the pan.
  3. Arrange peach slices evenly over the brown sugar mixture in a single layer.
  4. In a medium bowl, combine the dry ingredients: flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with a hand mixer or an electric mixer for 30 seconds. Add in granulated sugar until and mix until combined. Add egg and vanilla, beating until combined. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after you add each item - beating until combined. You are going for a cake batter consistency. Spread batter evenly over the top of the peaches in the cake pan.
  5. Bake for 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. You are going to want to invert the upside down cake onto a serving tray or cake plate. To do this, I like to lay a plate on top of the baking dish and flip it over - the cake usually falls right onto the serving platter.  *and of course, you don't have to invert it - it will be a delicious cake either way.
  6. This cake is best when served warm so once it's settled on your cake plate or serving dish, serve it up!
    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 373Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 70mgSodium: 299mgCarbohydrates: 50gFiber: 1gSugar: 34gProtein: 4g

    *This is just an estimate. Results may vary.

    Did you make this recipe?

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    The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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