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Peach Upside-Down Cake
Peach upside-down cake features juicy peaches and a deliciously sweet brown sugar glaze on top of a moist, buttery cake.
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This peach upside-down cake is a soft, melt-in-your-mouth cake featuring juicy peaches sweetened with a delicious brown sugar glaze. This irresistible dessert is beautiful to look at and tastes even better.
MORE RECIPES: Peach Pretzel Salad | Berry Upside Down Cake | Peach Bread Pudding
Don’t let upside-down cakes be just for pineapples! Upside-down cakes are filled with delicious and juicy fruit, and you can make them with a variety of different types of fruit, including peaches.
Perfect for a cookout or potluck, this peach upside-down cake makes a mouth-watering dessert with a scoop of vanilla ice cream and a dollop of whipped cream on top. This easy upside-down cake will have your guests oohing and ahhing over its impressive presentation and fantastic taste.
Juicy peaches and a deliciously sweet glaze top this moist, buttery cake for a dessert that is absolutely divine. Ready to eat in less than an hour, you’ll hardly be able to wait to sink your teeth into a slice of this spectacular cake.
Peach Upside-Down Cake Ingredients
- Butter - unsalted butter softened
- Sugar - light brown sugar
- Cinnamon
- Nutmeg
- Peaches - sliced peaches in 100% juice
- Cake mix - butter yellow cake mix (I used Betty Crocker brand)
- Buttermilk - full-fat buttermilk
- Eggs - large eggs
Depending on the brand of sliced peaches in 100% juice, the peach slices may vary in thickness. Make sure that you are not using sliced peaches in syrup as these will add too much sugar to your cake and can cause your peaches to caramelize too much. If you have any thicker slices you may want to cut them in half, lengthwise, so that you have uniform pieces.
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.
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. 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 Make Peach Upside-Down Cake
FIRST STEP: Preheat the oven to 350°F. Spray a 9x13-inch baking dish with baker’s spray.
SECOND STEP: 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.
THIRD STEP: Sprinkle the light brown sugar evenly over the melted butter in the baking dish.
FOURTH STEP: 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.
FIFTH STEP: Neatly lay the drained sliced peaches in three rows down the baking dish. Be careful not to disturb the butter and sugar layer.
SIXTH STEP: 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.
SEVENTH STEP: 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.
EIGHTH STEP: 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.
NINTH STEP: Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
TENTH STEP: Allow the cake to rest in the pan for 5 minutes before inverting it onto a large platter for slicing and serving.
What is a peach upside-down cake?
Much like its cousin pineapple upside-down cake, the 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.
What’s the best way to flip an upside-down cake?
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.
Can I use frozen peaches for this recipe?
Frozen peaches or even fresh peaches would be delicious in this easy recipe.
How to Store Peach Upside-Down Cake
IN THE FRIDGE: Store leftover 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
Peach upside-down cake features juicy peaches and a deliciously sweet brown sugar glaze on top of a moist, buttery cake.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
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 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.
Nutrition
Calories: 337kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 319mg | Potassium: 175mg | Fiber: 2g | Sugar: 36g | Vitamin A: 647IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 1mg
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