Peach Upside Down Cake

Thank you for stopping by today—truly! I’m so excited to share this recipe with you because it’s one of those nostalgic, homey desserts that always steals the show. This peach upside down cake is everything you want in a summer bake: tender vanilla cake, caramelized peaches that melt in your mouth, and a stunning golden top that flips out of the pan looking like a dream (no decorating skills needed!).

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What Is Peach Upside Down Cake?

A peach upside down cake is a classic American dessert where peach slices are layered on the bottom of a cake pan with butter and brown sugar. Once baked and inverted, the bottom becomes the top—revealing a glossy, caramelized fruit topping over a soft, buttery cake. Think of it like the summery cousin to the traditional pineapple version!

Why You’ll Love This Recipe

• No-fuss presentation: It naturally looks gorgeous once flipped!

• Seasonal and sweet: Uses fresh or canned peaches—perfect all year.

• Simple ingredients: Pantry staples + peaches = magic.

• Great make-ahead dessert: Stays moist for days and travels well.

• That caramelized peach topping! It’s sticky, golden, and heavenly.

What Does Peach Upside Down Cake Taste Like?

This cake tastes like summer comfort on a plate. The peaches become soft and jammy, soaked in a brown sugar-butter glaze that sinks slightly into the cake. The cake itself is soft, rich, and slightly dense—like a cross between a butter cake and a sponge. Every bite balances warm vanilla and sweet caramelized fruit. It’s cozy but light, sweet but not cloying. Honestly? It’s hard to stop at one slice.

Benefits of This Recipe

• Versatile: Works with fresh, frozen, or canned peaches.

• No frosting needed: The peach layer is the decoration!

• Dairy-free and egg-free adaptations possible

• Great for parties or casual gatherings—it’s a crowd-pleaser.

Ingredients

For the topping:

• 3–4 ripe peaches, peeled and sliced (or one 15 oz can, drained)

• ¼ cup unsalted butter

• ½ cup light brown sugar

For the cake batter:

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup milk (whole or 2%)

Optional Add-Ins:

• A pinch of cinnamon or nutmeg in the batter

• A splash of bourbon in the topping for extra depth

• Almond extract (½ tsp) for a slightly nutty twist

Tools You’ll Need

• 9-inch round cake pan (or 8-inch square)

• Mixing bowls

• Hand mixer or stand mixer

• Silicone spatula

• Saucepan for the topping

• Cooling rack and cake plate for flipping

Ingredient Substitutions & Additions

• Butter: Use plant-based butter for a dairy-free version.

• Milk: Any non-dairy milk works—almond, oat, or soy.

• Peaches: Frozen or canned work beautifully when fresh aren’t available. Just thaw or drain them well.

• Brown sugar: Coconut sugar or dark brown sugar adds a deeper molasses note.

• Flour: Gluten-free all-purpose blends work well here.

How to Make Peach Upside Down Cake

1. Prep the pan and preheat: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment if desired for extra security.

2. Make the topping: In a small saucepan, melt ¼ cup butter over medium heat. Stir in the brown sugar until it dissolves into a smooth caramel (about 2 minutes). Pour this mixture into the cake pan, spreading evenly.

3. Arrange peaches: Layer your peach slices in a circular pattern over the sugar mixture. You can fan them out or just fill the pan—there’s no wrong way!

4. Mix the batter: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

5. Combine dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl.

6. Bring it all together: Add the flour mixture to the butter mixture in thirds, alternating with milk. Mix just until combined—don’t overdo it.

7. Assemble and bake: Gently spread the batter over the peaches in the pan, smoothing the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

8. Cool and flip: Let the cake cool in the pan for 10–15 minutes. Then, run a knife around the edge, place a plate or cake stand on top, and invert the cake with confidence!

9. Serve warm or at room temp—both are divine!

What to Serve With Peach Upside Down Cake

• A scoop of vanilla bean ice cream or whipped cream

• A drizzle of honey or caramel sauce

• Fresh mint sprigs or edible flowers for garnish

• Black tea, iced coffee, or chilled rosé for pairing

Tips for Success

• Use ripe but firm peaches. Overripe ones can release too much juice and make the topping soupy.

• Grease the pan well. This ensures a smooth flip and no sticking.

• Don’t rush the cooling time. The cake needs time to set before flipping.

• Use parchment if you’re nervous. It gives extra peace of mind on release.

Storing Peach Upside Down Cake

• Room temp: Cover and keep at room temperature for up to 2 days.

• Fridge: Store in an airtight container for up to 5 days.

• Reheat: Microwave individual slices for 15–20 seconds or warm in a low oven.

• Freezer: Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

General Info

This recipe yields one 9-inch cake, about 8–10 servings. It’s perfect for weekend baking, potlucks, or that one friend who “doesn’t like cake” (they’ll change their mind).

Frequently Asked Questions

Can I use canned peaches?
Yes! Just drain them well and pat dry. You’ll need about 1 can (15 oz).

Do I have to peel the peaches?
Not necessarily. If you like a rustic texture, leave the skins on. They soften during baking and add a bit of color.

Can I make this gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend with xanthan gum for best results.

How do I prevent the cake from sticking?
Grease the pan well and let the cake cool for 10–15 minutes before flipping. Lining the bottom with parchment also helps.

Can I make it ahead?
Yes, it’s even better the next day! Just store it covered at room temperature or in the fridge.

Conclusion

There’s something magical about flipping a cake and revealing those glistening peach slices, soft and golden from the oven. This peach upside down cake is humble, gorgeous, and full of flavor—everything I love in a summer dessert. Whether you’re baking for a special gathering or just a quiet night in, this is a recipe that feels like home.

If you give it a try, please share a photo or leave a review—I’d love to hear how it turns out for you!

More Peach Recipes You’ll Love

• 1. The Best Peach Sorbet Without Ice Cream Maker

  A no-churn dream come true! This dairy-free peach sorbet is made with just three ingredients and a blender. It’s light, refreshing, and bursting with peachy goodness—perfect for hot days or when you’ve got peaches that need using now.

  2. Peach Galette with Honey Thyme Glaze

  This rustic beauty is a total showstopper with minimal effort. A flaky, golden crust cradles ripe peach slices glazed in honey and kissed with thyme. It’s the kind of dessert that looks like you bought it at a French bakery but tastes even better homemade.

  3. Grilled Peaches with Balsamic and Ice Cream

  Sweet, smoky, and sophisticated! Just a few minutes on the grill turns peaches into caramelized flavor bombs. Add a scoop of vanilla ice cream and a drizzle of balsamic glaze for a dessert that’s simple yet restaurant-worthy.

  4. Peach Chia Jam (No Sugar Added)

  Fresh peaches and chia seeds are all you need for this 10-minute jam! It’s naturally sweetened, full of fiber, and absolutely perfect for spreading on toast, stirring into yogurt, or layering into parfaits.

  5. Easy Peach Cobbler with Bisquick

  Crispy on top, gooey underneath—this cobbler is comfort food at its finest. Made with Bisquick, it’s practically foolproof and endlessly cozy. Top with ice cream for the ultimate peachy indulgence.

  6. Peach Smoothie with Greek Yogurt and Ginger

  This refreshing smoothie blends juicy peaches, creamy yogurt, and a touch of zingy ginger for a breakfast that feels like sunshine in a glass. Great for busy mornings or a post-workout treat!

  7. Peach Iced Tea with Mint and Honey

  Cool, crisp, and naturally sweetened with honey—this peach iced tea is a summer must. Infused with fresh mint and real peach slices, it’s just the thing for porch sipping or picnic packing.

  8. Spiced Peach Muffins with Crumble Topping

  Start your day with the scent of cinnamon and sweet peaches baking in the oven! These muffins are tender, packed with fruit, and finished with a buttery crumble topping that’s seriously addictive.

Share Your Cake!

Did you make this peach upside down cake? Show it off on Pinterest or Instagram and tag me so I can see! 💛 Your photos truly make my day.

Nutritional Info (per slice, approx.)

• Calories: 290

• Carbs: 38g

• Sugar: 26g

• Fat: 13g

• Protein: 3g

• Fiber: 1g

Peach Upside Down Cake

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• Author: iyma hernandes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A nostalgic summer dessert featuring caramelized peaches and a tender vanilla cake that flips out beautifully—no frosting or decorating required!

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Ingredients

Scale 1x2x3x

• 3–4 ripe peaches, peeled and sliced (or one 15 oz can, drained)
• ¼ cup unsalted butter
• ½ cup light brown sugar
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup milk (whole or 2%)
• Optional: pinch of cinnamon or nutmeg, splash of bourbon, ½ tsp almond extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line bottom with parchment if desired.
2. In a small saucepan, melt ¼ cup butter over medium heat. Stir in brown sugar until dissolved. Pour into pan and spread evenly.
3. Arrange peach slices in a circular pattern over the sugar mixture.
4. In a large bowl, cream softened butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Add flour mixture to butter mixture in thirds, alternating with milk. Mix until just combined.
7. Spread batter over peaches. Bake 40–45 minutes or until toothpick comes out clean.
8. Cool in pan 10–15 minutes. Run a knife around edges, place a plate on top, and invert cake onto plate. Serve warm or at room temperature.

Notes

Use ripe but firm peaches. Grease the pan well and let it cool slightly before flipping. For peace of mind, use parchment. This cake keeps beautifully and tastes even better the next day.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 26g
• Sodium: 100mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: peach upside down cake, summer dessert, caramelized fruit cake, easy cake recipe