Peach Upside Down Cake

Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake!

Simple cake ingredients from the pantry, peaches, and a crispy, caramelized brown sugar topping make this easy dessert a decadent treat!

slice of Peach Upside Down Cake with ice cream

It’s easy to make with ingredients you likely have on hand.
Prep is super fast.
It’s a fluffy, tender yellow cake with a buttery peach topping.
You can use fresh, frozen, or canned peaches, making this recipe easy to prepare year-round.

sugar and buttermilk, with egg , butter, baking powder, cinnamon, peaches, flour and brown sugar with labels to make Peach Upside Down Cake

Ingredient Notes For Peach Upside Down Cake

Peaches: Fresh or frozen peaches work in this recipe. If using canned, be sure they are well drained. If using fresh, I like to peel the peaches (see recipe notes for peeling).
Flour: All-purpose flour is the base of this cake.
Butter: I prefer unsalted butter in baking (and salted butter for cooking or serving).
Brown sugar: Light or dark brown sugar can be used in this cake.
Sugar: Sugar adds sweetness and texture.
Baking powder: Baking powder helps this cake to rise, ensure your baking powder is fresh.

Variations: Mix and match the peaches with blueberries or sliced strawberries, or use pears, apples, or pineapple instead.

To peel fresh peaches cut a small “X” in the bottom of each fruit and drop them into boiling water for about 20 seconds. Immediately place them in a bowl of ice water and rub the peels off.

flour added to peaches to make Peach Upside Down Cake

butter, sugars and cinnamon in a cake pan to make the glaze for Peach Upside Down Cake

How to Make Peach Upside-Down Cake

Enjoy fresh or frozen peaches in this sweet and moist peach upside-down cake!

Melt brown sugar in butter in a baking pan with sliced peaches.
Prepare batter (recipe below) and spread over the peaches.
Bake until a wooden pick comes out clean.
Invert onto a plate before serving.

Enjoy warm or cold with whipped cream or a scoop of homemade vanilla ice cream.

An entire Peach Upside Down Cake after inverting on a plate.

How to Store Peach Upside-Down Cake

To make up to 3 days ahead, wrap the cooled cake in aluminum foil, then plastic wrap and store in the refrigerator. Discard the plastic wrap and reheat cake at 300°F for about 10-15 minutes before serving.
Keep leftover peach upside-down cake covered in the refrigerator for up to 3 days.
Freeze a cooled cake or portions in freezer-safe containers and thaw overnight in the refrigerator. NOTE: The peaches may be discolored once thawed, but that won’t affect the flavor. Simply top with fresh peaches or whipped cream.

Other Peachy Delights

Did your family enjoy this Peach Upside Down Cake? Leave a comment and rating below.

5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Moist and fluffy upside down peach cake is made with fresh, frozen, or canned peaches and a buttery homemade cake batter.

Prep Time 15 minutes

Cook Time 40 minutes

Cooling Time 15 minutes

Total Time 1 hour 10 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 350°F.
Place the brown sugar and butter 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 and butter. Set aside.

Batter

Combine sugar and 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 buttermilk 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, and let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert it onto a platter. Serve warm with ice cream if desired.

*Here’s how to peel peaches: Cut a small “X” in the bottoms and place them in boiling water for about 20 seconds. Immediately place them in a bowl of ice water to stop the cooking. The skins will peel off easily. Canned or frozen and thawed peaches can also be used instead of fresh. One cup of canned peaches or 10 ounces of frozen are equivalent to two fresh peaches. Canned peaches do not need to be tossed with flour. It is important to wait at least 15 minutes before turning the cake over to allow the topping to set. Leftover cake can be kept in an airtight container in the refrigerator for 3 days. Before freezing, allow to cool completely. Then wrap and store in the freezer for up to 2 months.

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.