I can’t wait for you to try this Upside Down Peach Cake. You’ll love the flavor the hint of nutmeg gives the cake. It is a perfect combo for fresh peaches. I can’t believe I had never thought of doing a fresh peach cake like this before. I saw a post on Grand Baby Cakes’ Instagram where she made an upside-down peach cake, and I was drooling. Also, I had just had a slice of cake from a friend that was delicious and sort of like a dense butter cake. I knew immediately I needed to use that cake recipe and make an upside-down peach cake. The result, as I said, is perfection. You are going to love this delicious cake. Don’t forget to eat it warm with a scoop of vanilla ice cream. YUM!
More of my Favorite Peach Recipes
- Peach Fruit Leather
- Easy Peach Cobbler Dump Cake
- Fresh Peach Crisp
- No-bake Fresh Peach Cheesecake Dessert
- The Best Fruit Pizza
- Rice Krispie Ice Cream Dessert
step-by-step pictures for how to make Upside Down Peach Cake
Frequently Asked Questions about how to make Upside Down Peach Cake
Can I use a regular yellow cake mix to make this cake?
Yes, but it will be a different consistency. I suggest if you do want to use a yellow cake mix, use a 9×13 pan and also mix 1/8 tsp ground nutmeg into the batter.
Can I use canned peaches to make this recipe?
Using canned peaches will absolutely work in this recipe. However, I need you to promise me that at least once you will use fresh peaches to see how absolutely delicious it is! If you use canned peaches, do not use the juice–only the peaches.
What pan size is best for making this Upside-Down Peach Cake?
Using an extra large pie pan like I did works really well. You can use a 9×9 baking dish, too. A large circular baking dish is also a great option. You want something you will be able to easily get the cake out of. A 9×13 will be a little too big and result in a very thin cake layer. Using an 8×8 is risky and may cause overflow. If you use an 8×8 pan, be sure to only fill it 2/3 full, and if you have leftover batter, bake it separately in a small dish.
Will other fruit besides peaches work well in this recipe?
Yes. You can use almost any fruit with this recipe. Pears, thinly sliced apples, pineapple, raspberries or blackberries, plums, cherries. SO many possibilities.
Can I make this upside-down peach cake the night before or in advance of when I will serve it?
For best flavor and results, I suggest you try to make this within an hour or two of when you will serve it, so it is still nice and warm and fresh. However, I have made it the night before, turned it out on a plate, let it cool, covered it tightly, and then served it the next day after warming it for 5-10 minutes in my 225-degree oven. Just make sure it is plated on a dish that is oven-safe, if you plan to do that.
baker’s tools:
More Delicious Cakes made with Fruit
- 4 ripe peaches, peeled and sliced
- ½ cup salted butter, melted
- ¾ cup brown sugar
- ⅛ tsp ground cinnamon
- ½ cup canola or vegetable oil
- ½ cup butter, softened
- 1¼ cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 1¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ⅛ tsp ground nutmeg
- Preheat the oven to 350 degrees. Spray an 8-cup capacity circle pan with cooking spray and set aside.
- Melt ½ cup butter and pour it into the prepared baking dish.
- Place the peaches in a circular pattern on the bottom of the dish.
- In a small bowl, mix together the ¾ cup brown sugar and ⅛ tsp cinnamon with your fingers and sprinkle it over the peaches.
- In a separate mixing bowl, combine the oil, ½ cup of softened butter, and 1¼ cups granulated sugar. Mix well until creamy.
- Next, add the eggs and vanilla. Mix again.
- In another small bowl mix together the flour, baking powder, salt, baking soda, and ground nutmeg. Then add it to the egg/sugar mixture. Stir until combined.
- Spread batter over the brown-sugar-covered peaches, being careful not to disrupt the peach pattern.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake set for 3-5 minutes, and then carefully turn it out onto a big plate or cake stand. It's important to do this while the cake is still hot so that it will come out easily. Be careful. This is somewhat difficult to do.
- Once it is inverted onto the plate or cake stand, you can serve it or let it continue to cool. I prefer to serve it while still warm with ice cream. SO GOOD!
- Enjoy!
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