Warm, golden peaches and a soft, buttery crumb—this peach upside-down cake is everything you want in a summer dessert. Whether you use fresh or canned fruit, it always delivers that nostalgic, caramel-sweet bite. In this article, I’ll show you how to make it step-by-step, share tips for the perfect pan, answer your FAQs, and bring a personal story from my kitchen to yours. If you love easy, fruit-forward bakes, you’re going to want to save this one.
Peach Upside-Down Cake Recipe That’s Moist, Sweet, and Simple
This peach upside-down cake is soft, sweet, and beautifully caramelized with golden peaches on top—perfect for any time of year.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb fresh or canned peaches, sliced
2 tbsp unsalted butter
3/4 cup brown sugar
1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
1/3 cup buttermilk
Instructions
1. Preheat oven to 350°F.
2. Melt butter and brown sugar in a pan. Add vanilla.
3. Add peach slices to the pan and cook 5 minutes.
4. Transfer peaches and syrup to a greased 9-inch pan.
5. Mix dry ingredients in one bowl.
6. Mix browned butter, sugar, vanilla, and eggs in another bowl.
7. Alternate adding dry mix and buttermilk into wet mix.
8. Pour batter over the peaches and smooth the top.
9. Bake for 35 minutes or until toothpick comes out clean.
10. Cool 10 minutes and invert onto a plate.
Notes
You can use frozen peaches—just thaw and pat dry.
Skip the vanilla for a more natural fruit flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: peach upside-down cake, summer dessert
The Story Behind This Peach Upside-Down Cake
How One Slice Took Me Back to My Childhood Kitchen
The first time I tasted a peach upside-down cake, I was maybe nine. My aunt flipped a warm pan onto a chipped white plate, and I watched as a golden crown of peaches slid free, glossy with brown sugar. The scent—butter, cinnamon, and caramel—filled the house. That moment stuck.
Years later, I tried baking one myself. It wasn’t perfect, but it had that same sticky top and tender base I remembered. Now, it’s my go-to when peaches start piling up in the summer. I make it with ripe local fruit when I can, but honestly? Canned or frozen works too. The beauty of peach upside-down cake is that it doesn’t ask for perfection. Just a good pan, good ingredients, and a flip at the end.
Want to try more old-school desserts that bring the comfort? My easy apple pie and kolache cookies are perfect companions for this classic bake.
Why This Simple Cake Still Wows Today
What makes peach upside-down cake stand out isn’t just the flavor—it’s the charm. No frosting, no stacking, no need to decorate. The peaches do the work. Once they caramelize in the oven, they shine like jewels on top. And the cake underneath? Moist, fluffy, and just dense enough to hold everything together.
It’s the kind of dessert that feels fancy without being fussy. You can serve it warm with whipped cream, or cold from the fridge the next morning (yes, it’s that good). Whether you’re new to baking or a weekend regular, this recipe’s simplicity is what makes it timeless.
If you’re into no-fail favorites, check out this reader-loved peanut butter coffee cake or a woolworth cheesecake that’s just as crowd-pleasing.
Getting the Base Right – Pan, Peaches & Prep
The Best Pan for Peach Upside-Down Cake
Picking the right pan makes all the difference. For the perfect peach upside-down cake, use a 9-inch round metal cake pan or an 8-inch square nonstick pan. Metal helps the sugar and butter caramelize evenly, giving your peaches that deep, golden color. Glass pans can work too, but they don’t brown the edges quite the same.
You’ll want at least 2-inch-high sides so nothing bubbles over while baking. Avoid springform pans—trust me, the syrup will leak. A cast iron skillet is another solid option. It holds heat well and brings a rustic look when served straight from the pan.
Need more reliable bakes that turn out right every time? Don’t miss this caramel corn recipe or these soft pumpkin cookies—simple, satisfying, and always a hit.
Fresh vs. Canned: What’s Best for Peaches?
Fresh peaches are amazing when they’re in season—juicy, fragrant, and soft enough to melt in your mouth. But one of the best things about peach upside-down cake is its flexibility. Canned peaches (in juice, not syrup) work just as well and give you great results year-round. Just make sure to drain them well before layering them over the caramel base.
Frozen peach slices are also a good choice. Thaw them completely and pat them dry before use. There’s no need to peel peaches if they’re soft; the skin bakes down beautifully into the topping. That’s why this cake is a kitchen hero—adaptable and easy to work with.
Curious about what else you can do with seasonal fruit? Check out this ultimate guide to peach cobbler cheesecake or these fun lemon sandwich cookies for fresh ideas.
From Skillet to Slice – How to Bake It Right
Start with the Caramel Peach Layer
That glossy, golden peach layer is what makes peach upside-down cake shine—literally. Start by melting butter and brown sugar in a skillet over medium heat. Once it starts to bubble, stir in a splash of vanilla and a pinch of salt. This caramel base gives the cake its rich flavor.
Next, arrange your peach slices evenly across the caramel. Whether you’re using fresh or canned, make sure they’re not too wet—dab them dry with a paper towel if needed. Want extra flavor? Add a little ground cinnamon or even a touch of grated ginger. Once your peaches are in, set the pan aside. You’re ready for batter.
Looking for more caramel-rich treats? Try this gooey dubai chocolate recipe or the nostalgic nutella cottage cheese pudding—both are crowd-pleasers.
Mix the Batter and Bake
For the cake, brown your butter until it smells toasty and nutty—this step adds deep flavor to your peach upside-down cake. Let it cool slightly before mixing it with brown sugar and vanilla. Add your eggs one at a time, beating just until smooth.
In a separate bowl, combine flour, baking powder, cinnamon, and a pinch of salt. Alternate adding this dry mix with buttermilk to the wet ingredients, starting and ending with the dry. Fold it all gently—don’t overmix. Spread the batter over the peaches evenly.
Bake at 350°F (175°C) for about 35 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean from the center. Let it cool for 10 minutes before flipping onto a serving plate. That magical moment when the peaches slide free? It never gets old.
For more batter-based comfort desserts, you’ll love my nutella cottage cheese cookie dough or a slice of peanut butter parfaits.
Your Peach Upside-Down Cake Questions, Answered
What kind of pan is best for upside down cake?
For a smooth flip and beautiful top, a 9-inch round metal pan is ideal for making peach upside-down cake. Nonstick pans help release the caramelized fruit easily, while metal conducts heat better than glass for that golden edge. Avoid springform pans—those sweet juices will leak during baking. A cast iron skillet also works well and gives it a rustic feel.
Can you substitute fresh peaches for canned peaches?
Absolutely. This is one reason why peach upside-down cake is so reliable. If peaches are in season, go for fresh—they bring vibrant flavor and color. But canned peaches (in juice, not syrup) are a great year-round option. Just drain them well. Frozen peaches work too—thawed and patted dry. This cake is all about flexibility.
Want more no-fail desserts with pantry staples? Try my no-bake peanut butter bars or this creamy cottage cheese chocolate pudding.
What is the point of an upside down cake?
It’s all about flavor and texture. By baking the fruit underneath the batter, the juices soak into the cake while the sugar forms a sticky caramel. Once flipped, the top is beautifully glazed and the cake is infused with peachy goodness. Peach upside-down cake turns a simple batter into something rich and elegant—no frosting needed.
Does peach upside down cake have to be refrigerated?
If you plan to eat it within 24 hours, room temperature is fine. Just cover it loosely with foil or plastic wrap. After that, it’s best to refrigerate your peach upside-down cake to keep the fruit fresh. It’ll last up to 3–4 days in the fridge. To serve, bring it to room temp or warm individual slices slightly.
Wrapping It Up With One More Slice
There’s just something special about a warm, golden peach upside-down cake. It’s simple to make, yet looks like a showstopper. From the syrupy peach topping to the soft, moist crumb, this dessert brings comfort and a little bit of magic to your table—no fancy tools, no complicated steps.
Whether you’re using fresh summer fruit or a trusty can from the pantry, this cake works all year long. Try it once, and it’ll be one of those recipes you keep coming back to. Save it, share it, and serve it proudly. For more seasonal bakes and kitchen ideas, check out and follow my Pinterest page.