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Peach Upside-Down Cake Recipe

Our Peach Upside-Down Cake Recipe is sure to be a favorite at your house. It’s a tried and true peaches baking recipe! Peach upside down cake with canned peaches is ready to bake in just a few simple steps. 

Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe! by cookingwithruthie.com

Why we love Peach Upside-Down Cake Recipe

Also, if you happen to have fresh peaches for baking then grab those and let’s get to it! Today’s recipe can be used with canned, drained peaches, or fresh picked peaches so it’s perfect for whatever you’ve got on hand.

You’ve got a lovely dessert to serve your family and friends. Peach upside down cake is sure to take the cake! 😉 

Peach Tart With Sweet Peach Tart 5

Give our Peach Tart with Sweet Peach Glaze

Our Peach Upside-Down Cake Recipe is amazing with fresh peaches 

Oh… do I have a peachy treat for you today! I’ve always been a fan of pineapple upside down cake–so to take that classic cake and add my love of peaches just makes total sense.

The result is this yummy Peach Upside Down Cake which has become my new favorite! 

Here in Colorado it’s Palisade Peach season and I can’t get enough! If you’d prefer to use canned peaches this recipe works too. Just drain peaches and layer as instructed. 

Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe! by cookingwithruthie.com

How to make Peach Upside-Down Cake

This cakes starts, upside-down of course, with a layer of butter, brown sugar, and beautiful peaches. Once you add the cake batter, bake it, and turn it out of the pan, you have an irresistible treat which I like best warm out of the oven.

You can add ice cream or not – it’s delicious either way!

  • Preheat oven to 350 degrees F. Spray an 8×8 baking dish with cooking spray.
  • Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
  • In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
  • Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined.
  • Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined.
  • Spread batter evenly over the peaches in the pan.
  • Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate.
  • Cool for 10 to 15 minutes more. Serve warm.

Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe! by cookingwithruthie.com

Helpful baking tips for higher elevations:

  • If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 
  • Adjustments are needed for 5000+ feet and above:
  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
  • Check if it is done a little early.
  • This takes some trial and error to get it right for you.

Learn more HERE

Yield: 10

Peach Upside-Down Cake Recipe

Peach Upside-Down Cake by www.caramelpotatoes.com on www.cookingwithruthie.com

Our Peach Upside-Down Cake Recipe will be a favorite at your house--it's a tried and true peaches baking recipe!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • For the Peach Topping:
  • 6 tablespoons salted butter
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 3 large peaches, peeled and sliced large (about 2 cups)
  • For the Cake:
  • 1 1/4 cups flour
  • 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8x8 baking dish with cooking spray.
  2. Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl. Heat until butter is melted. Stir until well combined and then spread into prepared pan. Arrange peach slices evenly over brown sugar mixture. Set aside.
  3. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
  4. Beat in granulated sugar until well combined. Add egg and vanilla, beating until combined.
  5. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined.
  6. Spread batter evenly over the peaches in the pan.
  7. Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
  8. Cool in pan on wire rack for 5 minutes. Loosen cake from sides of pan; invert onto a large serving plate.
  9. Cool for 10 to 15 minutes more. Serve warm.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 372Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 228mgCarbohydrates: 50gFiber: 2gSugar: 36gProtein: 4g

More Peach Recipes 

White Peach, Chevre, Mint Toasts

Peaches and Cream Chia Smoothie

Baked French Toast with Peaches and Butter Syrup

Peach, Gorgonzola Cheese, and Chicken Salad

Peach, Cucumber, Mint Salad

Peach Tart with Sweet Peach Glaze

Peach Raspberry Freezer Jam

Peach Blueberry Salsa with Baked Cinnamon Tortilla Chips

Peach Oatmeal Bars

Sweet Peach Petite Pies

My mouth is watering for Peach Upside-Down Cake it’s delightful in every way!  

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene

 

*Miss Jocelyn from Caramel Potatoes is here to win your hearts with this delicious Peach recipe!

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  1. Kathleen says:

    I was craving a “ peachy” dessert, but since it’s only my husband and me, didn’t want to bake a whole cake… so I didn’t! I halved every ingredient and used some organic peeled peaches instead of fresh. Wha -La! It was perfect served with some fresh, homemade whip cream!

    • Chef Ruthie says:

      Hi Kathleen,

      So wonderful to hear that a half batch worked great–such a wonderful idea! The addition of homemade whipped cream sounds like heaven too! Thank you so much for fun comment. Have a wonderful week 🙂 xoxo~ Ruthie

  2. Marianne says:

    Hi! So excited to try this. Do you think a boxed cake mix would work? I’m 9months pregnant so anything to make cooking easier LOL

  3. Marianne in Mo. says:

    First off, I would like to say that readers should read more slowly and at least three times before asking about things that are in the recipe!
    My cake is in the oven as I write, and am certain it will be great! (The batter on my finger was tasty!) I wanted a round cake, so used a 9 inch pan with high sides. (I think it is 2-1/2 inch side.) Set my timer at 45 mins. and will check 10 mins. before it buzzes. So excited to taste it!

    • Ruthie says:

      Hi Marianne…I love your name–it was mother’s name as well! I hope you loved it as much or more than the batter–it’s a favorite around here for sure! Please let me know how it turned out in a round pan, that sounds like a fun option. xoxo ~Ruthie

  4. Becky says:

    Hi there, your recipe instructions do not tell you when to add the milk. I assume its when you mix in the egg and vanilla?

    • Ruthie says:

      Hi Becky…thanks for asking about the milk. In step 5 it is added. (5. Alternately add the flour mixture and milk to beaten butter mixture, beating on low speed after each addition just until combined. ) I hope you love this cake as much as I do!! xoxo~ Ruthie

  5. Kira says:

    What do you suggest for temp change and any other changes for 5,300 elevation?

    • Hi Kira, baking at higher elevations can be tricky for sure. I like to use this guide for adjustments–Increase oven temperature by 25 degrees F on temperature. Please see the additional tips below…

      Helpful baking tips for higher elevations:
      If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
      Adjustments are needed for 5000+ feet and above:
      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.
      Check if it is done a little early.

  6. Angel says:

    Loving the peach upside down cake! Easy to make and so delicious with fresh peaches.Thank you for sharing 🥰

  7. Elizabeth Arnold says:

    Can you frozen peaches?

  8. Lillian says:

    2 stars
    Yes dense cake,will make again but with a cake mix and just make it like a pineapple upside dwn

  9. Shelley says:

    So excited to see someone that knows about Palisade peaches. I grew up in the surrounding area and my mom canned peaches every year. My sister and I are making our yearly trek home to get some peaches and I will be making this cake.

    • Ruthie says:

      Awwww… that’s so wonderful!! I hope you have an amazing trip and let us know how you like the cake!! 🙂

  10. Barbie says:

    Instead of flour I use coconut flour instead of oil I use coconut oil instead of sugar I use coconut sugar and it turned out really really good the peaches that are use fresh made the cake so natural and sweet

    • Ruthie says:

      Ohhhh that sounds so lovely…. I think I must try it with all the coconut substitutes too! Yum. Thank you for sharing and I’m so glad you loved it!! Have a beautiful week 🙂 xoxo~ Ruthie

      • Maggie says:

        ‘Butter’ salted or unsalted?

      • Ruthie says:

        Hello Maggie. . . thank you for the question. I use salted but if you have unsalted on hand then feel free to use that with the ratio of 1/2 cup butter: 1/4 teaspoon salt . Enjoy! ~ Ruthie

  11. Sunita says:

    5 stars
    I made this today. Peach upside down cake. There was however a glitch. I forgot to add the milk. It came out a little too sweet for me but will try it with the milk next time !!!

  12. Linda says:

    What size pan? It doesn’t say in the directions.

  13. cindy says:

    Can you use box cake

    • Ruthie says:

      Hi Cindy! Yes, a box cake would work just fine. Make it according to package directions and then make and add the peach topping from the recipe and bake. It will be delightful!! Have a wonderful weekend 🙂 xoxo~ Ruthie

  14. Sarah B, says:

    Does the recipe really only call for 1/4 baking powder? That doesn’t seem to be very much? is it a very dense cake?

    Thanks for a reply.

    Sarah

    • Ruthie says:

      Hi Sarah- the baking powder is correct, it’s a little more dense of a cake but the egg also helps with lightening it up. It’s delicious and I think you will love it. You could always try bumping up the baking powder to 1/2 tsp if you’re worried- it would still be delicious. xoxo~ Ruthie

      • Sarah B, says:

        Sorry, but I did try it with 1/4 tsp and found it to be far too dense. It was actually chewy instead of cake-like.

        The concept is great, but I’d have to recommend at least 1 tsp baking powder and possibly throw in a small amount of baking soda to lighten the batter for a more cake-like consistency.

        I’ll try it again just to be sure.

        Thanks.

      • Toni says:

        5 stars
        I used 1/4 and thought it was awesome.

      • Ruthie says:

        That’s great to know… I’m so glad you enjoyed it! xoxo~ Ruthie

  15. Jasmin Marshall says:

    Yay! Thank you ☺

  16. Jasmin says:

    Canned peaches would work fine right? Long as they cover the bottom of the pan? I’m looking to use up my canned peaches.

    • Ruthie says:

      Yes mam… canned peaches will work great- covering the bottom of the pan is just right. It will be delicious! xoxo~ Ruthie

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