This Peach Upside-Down Cake Recipe takes everything you love about a classic pineapple upside-down cake and swaps in juicy, caramelized peaches instead.
The bottom of the pan turns into a sticky brown sugar glaze studded with soft peach slices, and once you flip it out, it becomes the star of the whole dessert table.
It’s the kind of cake that looks like it took hours of work but really comes together with pantry staples and one bowl of batter, much like my Peach Cobbler Recipe when peaches are in season.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 10 slices |
| Difficulty Level | Easy |
Why You’ll Love This Peach Upside-Down Cake Recipe
This cake gives you all the drama of a bakery dessert without any of the fuss.
You melt butter, sprinkle sugar, layer peaches, pour batter, and bake. That’s really it.
Once it’s flipped, the peaches sit on top in a glossy caramel pool, and every bite has that soft, buttery cake underneath.
- Uses one pan for both the caramel topping and the cake, so cleanup is minimal.
- Works with fresh, canned, or frozen peaches, so you can make it any time of year.
- The caramelized fruit layer means you don’t even need frosting.
- Simple enough for a weeknight, pretty enough for a dinner party or holiday table.
Another favorite for peach season: Peach Crisp Recipe
Ingredients
You’ll need two simple components here: a brown sugar peach topping and a soft, buttery cake batter. Nothing on this list is hard to find.
- For the peach topping: 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 3 cups sliced peaches (fresh, canned and drained, or frozen and thawed), about 4 to 5 medium peaches
- 1/2 teaspoon ground cinnamon, optional
- For the cake batter: 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup whole milk
My Peach Crumble Recipe uses a lot of these same pantry staples if you ever want a faster, no-flip version of this flavor combination.
Kitchen Equipment Needed
A heavy, oven-safe pan is the real key to this recipe, since it needs to go from stovetop or oven straight to a serving plate.
- 10-inch cast iron skillet (or a 9-inch round cake pan)
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Large serving plate, for flipping the cake onto
Read Also: Chiffon Cake Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this cake.
They aren’t required, but they make the process smoother and the results more consistent.
1. Lodge Cast Iron Skillet
A good cast iron skillet holds heat evenly, which helps the brown sugar and butter turn into a deep, glossy caramel instead of burning in spots.
It also goes straight from the stovetop to the oven, which cuts down on extra dishes.
2. KitchenAid Hand Mixer
This cake batter comes together fast with a hand mixer, especially when creaming the butter and sugar until light and fluffy.
It saves your arm the workout and gives a more even texture than mixing by hand.
3. Nielsen-Massey Pure Vanilla Extract
Since this cake has a short, simple ingredient list, the vanilla really comes through in the final flavor.
A high quality vanilla extract makes a noticeable difference here compared to imitation versions.
4. Offset Icing Spatula
An offset spatula makes it much easier to spread the batter evenly over the peaches without disturbing the fruit layer underneath.
It’s a small tool that solves a common frustration with this style of cake.
For a similar flip-and-serve dessert with a fun twist, you might also like these Pineapple Upside Down Cookies.
Step-by-Step Instructions: How to Make Peach Upside-Down Cake
1. Prepare the pan and preheat the oven
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into your 10-inch cast iron skillet or 9-inch round cake pan, tilting it so the butter coats the entire bottom in an even layer.
- Sprinkle the brown sugar evenly over the melted butter, pressing it down gently with the back of a spoon so it forms a smooth layer.
2. Arrange the peaches
- Slice your peaches into even pieces about 1/4 inch thick if you’re using fresh fruit. If using canned peaches, drain them well first so extra liquid doesn’t water down the caramel.
- Arrange the peach slices over the brown sugar in a single, slightly overlapping layer, working from the outer edge of the pan toward the center.
- If using cinnamon, sprinkle it evenly over the peaches now.
3. Make the cake batter
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for 2 to 3 minutes, until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Combine the wet and dry ingredients
- With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, starting and ending with the flour mixture.
- Mix just until the batter is smooth and no dry streaks remain. Avoid overmixing, since this can make the cake dense instead of soft.
5. Assemble and bake the cake
- Carefully spoon the batter over the arranged peaches, then use an offset spatula to spread it into an even layer, covering the fruit completely.
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- If the top begins browning too quickly, loosely tent the pan with foil for the last 10 minutes of baking.
6. Cool briefly and flip the cake
- Remove the cake from the oven and let it rest in the pan for exactly 5 to 10 minutes. Do not let it sit much longer, or the caramel will start to set and stick to the pan.
- Run a thin knife around the edge of the pan to loosen the cake.
- Place a large serving plate upside down over the pan, then carefully and quickly flip both together so the cake releases onto the plate, peach side up.
- Let the cake cool for at least 15 minutes before slicing, so the caramel layer has time to firm up slightly.
Another one to try: Peach Crumb Bars Recipe.
Tips for The Best Peach Upside-Down Cake
A few small details make the difference between a good version of this cake and a great one.
- Use ripe but firm peaches. Very soft peaches can turn mushy once baked.
- Don’t skip draining canned peaches thoroughly, or your caramel layer will turn watery.
- Flip the cake while it’s still warm, since a cooled cake is more likely to stick to the pan.
- Room temperature eggs and butter blend more smoothly into the batter than cold ingredients.
- If your peaches release extra juice while baking, set the pan on a rimmed baking sheet to catch any drips.
I picked up several of these tricks while working out the caramel layer in my Peach Tarte Tatin Recipe, which uses a similar flip technique.
Serving Suggestions
This cake is rich enough to stand on its own, but a few additions can turn it into an even bigger occasion.
- A scoop of vanilla ice cream melting into the warm caramel layer.
- A dollop of freshly whipped cream on top of each slice.
- A drizzle of extra caramel sauce for serving at a dinner party.
- A sprinkle of toasted pecans or chopped almonds for added crunch.
For a lighter option alongside it, try a Peach Galette for a two-dessert peach spread.
Variations of Peach Upside-Down Cake
Once you’ve made the base recipe a time or two, it’s easy to switch things up.
- Swap peaches for nectarines or a mix of peaches and plums.
- Add a splash of bourbon or dark rum to the caramel layer for a grown-up version.
- Use brown butter instead of regular melted butter for a nuttier flavor in the topping.
- Stir a handful of pecans into the brown sugar layer before adding the peaches.
- Bake it in individual ramekins for single-serving cakes.
If you’d rather skip the flipping step entirely, my Peach Dump Cake Recipe gives you a similar flavor with a much simpler method.
Storage and Reheating
This cake keeps well for several days, which makes it a good make-ahead option.
- Store leftovers covered at room temperature for up to 2 days.
- Refrigerate covered for up to 5 days if your kitchen is warm or humid.
- Reheat individual slices in the microwave for 15 to 20 seconds to soften the caramel again.
- Freeze well-wrapped slices for up to 2 months, then thaw overnight in the refrigerator before reheating.
You might also enjoy: Peach Muffins With Streusel Topping
Nutritional Facts
These values are estimates for one slice, based on a cake cut into 10 servings. Actual numbers will vary depending on the exact peaches and brands you use.
- Calories: approximately 320 per slice
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Sugar: 30g
- Protein: 3g
- Sodium: 210mg
- Fiber: 1g
For a cake with a similar richness and slice count, check my Blackberry Crumb Cake With Cream Cheese.
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of its ingredients do offer some nutritional upside.
- Peaches provide vitamin C, vitamin A, and dietary fiber, along with natural sweetness that means you need less added sugar overall.
- Eggs add protein and help give the cake its structure and richness.
- Milk contributes calcium and helps keep the crumb soft and moist.
- Cinnamon, if you use it, has antioxidant properties and adds warmth without extra sugar.
Another peach-forward dessert worth trying is my Peach Pie Recipe, which leans on the fruit even more heavily.
FAQs About Peach Upside-Down Cake
1. Can I use canned peaches instead of fresh?
Yes, canned peaches work well in this recipe as long as you drain them thoroughly first.
Extra liquid from the can can make the caramel layer thin and watery instead of thick and glossy.
2. What if my cake sticks to the pan when I flip it?
This usually happens if the cake sat too long before flipping, letting the caramel set and stick.
Run a thin knife around the edges first, and try flipping while the cake is still warm, ideally within 5 to 10 minutes of coming out of the oven.
3. Can I make this cake ahead of time?
Yes, this cake actually holds up well overnight. Store it covered at room temperature or in the refrigerator, then bring it back to room temperature or gently reheat individual slices before serving.
4. Do I need a cast iron skillet to make this recipe?
A cast iron skillet gives the most even caramelization, but it isn’t required.
A sturdy 9-inch round cake pan works fine, as long as it’s oven safe and has sides at least 2 inches tall.
5. Why is my cake dense instead of light and fluffy?
Dense cake is usually a sign of overmixing once the flour is added.
Mix just until the streaks of flour disappear, and avoid running the mixer on high speed once the dry ingredients go in.
Read Also: Peach Crumble Pie Recipe
Peach Upside-Down Cake
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup light brown sugar packed
- 3 cups peaches sliced, about 4-5 medium peaches; fresh, canned and drained, or frozen and thawed
- 1/2 teaspoon ground cinnamon optional
- 1 3/4 cups all-purpose flour 210g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar 150g
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup whole milk 160ml
- vanilla ice cream for serving
- whipped cream for serving
- toasted pecans optional, for garnish
- caramel sauce optional, for drizzling
Equipment
- 10-inch cast iron skillet or a 9-inch round cake pan, oven-safe with 2-inch sides
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Large serving plate for flipping the cake onto
- Offset icing spatula optional, for spreading batter evenly
Method
- Preheat oven to 350°F (175°C). Pour melted butter into a 10-inch cast iron skillet or 9-inch round cake pan, tilting to coat the bottom evenly. Sprinkle brown sugar over the butter and press down with a spoon to form a smooth layer.
- Arrange sliced peaches over the brown sugar in a single, slightly overlapping layer, working from the outer edge toward the center. Sprinkle with cinnamon if using.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat softened butter and granulated sugar with a hand mixer on medium speed for 2-3 minutes until pale and fluffy. Add eggs one at a time, then mix in vanilla.
- With mixer on low, add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until smooth and no dry streaks remain. Do not overmix.
- Spoon batter over peaches and spread into an even layer with an offset spatula. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Let cake rest in pan for exactly 5-10 minutes. Run a thin knife around the edge. Place a serving plate upside down over the pan and carefully flip both together to release the cake, peach side up. Cool 15 minutes before slicing.
Nutrition
Notes
- Use ripe but firm peaches so they hold their shape during baking and don’t become mushy.
- Drain canned peaches thoroughly to prevent excess liquid from watering down the caramel layer.
- Flip the cake while it’s still warm, ideally within 5-10 minutes of removing from the oven, to prevent sticking.
- Room temperature eggs and butter blend more smoothly and create a lighter, more evenly textured batter.
- If your peaches release extra juice during baking, place the pan on a rimmed baking sheet to catch any drips.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat individual slices in the microwave for 15-20 seconds to soften the caramel again before serving.
- Freeze well-wrapped slices for up to 2 months; thaw overnight in the refrigerator before reheating.
- For a grown-up version, add a splash of bourbon or dark rum to the caramel layer before adding peaches.
- This cake can be baked in individual ramekins for single-serving portions; reduce baking time to 20-25 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Peach Upside-Down Cake is one of those desserts that feels a little bit special without asking much of you in the kitchen.
The flip moment is genuinely fun every single time, and the caramelized peaches on top never fail to get a reaction from whoever you’re serving.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I’d love to see it, so feel free to share a photo here.
Recommended:
- Peach Tart Recipe
- Peach Bread Recipe
- Lemon Pound Cake Recipe
- Lemon Bundt Cake Recipe
- Peach Cobbler With Cake Mix
