This moist and delicious peach upside-down cake is the perfect way to enjoy fresh or frozen peaches!
The cake base is super simple to make with pantry ingredients. It comes out extra moist with a decadent topping of brown sugar peaches.
Everyone loves this cake and I love how easy it is to make.
A Delicious Any-Time Dessert
- This peach cake is really easy to make, perfect as a weeknight dessert!
- The cake base is made with simple ingredients and it’s both moist and delicious.
- This cake can be served warm or at room temperature and is perfect with a scoop of ice cream or some whipped cream.
- This cake is so pretty. It looks elegant and fancy, no one will ever guess how simple it is to bake!
Ingredients for Peach Upside-Down Cake
Peaches – Fresh, frozen, or even canned peaches can be used for this recipe. Drain canned or frozen peaches well, for best results.
Dairy – Butter, eggs, and buttermilk make the batter rich and creamy, moist and decadent. Try serving it with some whipped cream on top, or serve it with a scoop of vanilla or cookie dough no-churn ice cream.
Variations – Peach upside-down cake can be made using different types of fruit. Try using pears or apples. Prefer pineapple cake? Try this easy pineapple upside down cake.
How to Make Peach Upside-Down Cake
No frosting is necessary for this easy cake, just prep, cool, and serve.
- Arrange peaches in a cake pan with melted butter & brown sugar, per the recipe below.
- Mix up the batter & spread it over the peaches.
- Bake in a preheated oven until a toothpick comes out clean.
- Allow to cool slightly and then flip the cake over onto a plate.
This peach cake tastes best served fresh and eaten the same day. But it can be refrigerated for up to 3 days. Tightly cover or wrap it to keep the flavors fresh.
Peach upside-down cake can be made ahead. To make ahead, allow the cake to cool entirely, then wrap it in a double layer of plastic wrap and aluminum foil, or place it in an airtight container for up to 3 days. Remove the plastic wrap and gently warm the cake in a 300°F oven for 10-15 minutes if desired.
Peach cake can be frozen, but the fruit may brown a bit when it has defrosted. Simply cover it up with fresh peaches or a layer of whipped cream, and enjoy!
Perfectly Peachy
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Peach Upside Down Cake
Soft, moist, and sweet, this upside-down peach cake is made with fresh or canned peaches and a simple homemade cake mix.
Preheat oven to 350°F.
Place the butter and brown sugar into a 9″ round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine.
Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour). Arrange the peach slices in an even layer on top of the brown sugar. Set aside.
Batter
Combine sugar & melted butter in a large bowl. Stir in egg.
In a small bowl, combine flour, baking powder, cinnamon & a pinch of salt.
Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
Spread the batter over the peach slices and bake 32-36 minutes or just until a toothpick comes out clean.
Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
Calories: 357 | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 125mg | Potassium: 364mg | Fiber: 2g | Sugar: 35g | Vitamin A: 460IU | Vitamin C: 31.4mg | Calcium: 131mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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