Can I use canned or frozen peaches instead of fresh?

Absolutely! If peaches aren’t in season, canned peaches (packed in juice, not syrup) or well-thawed, drained frozen peaches work great. Just dry them off with a paper towel before using so the cake doesn’t get soggy.

Can I make this without a mixer?

You sure can! If you don’t have an electric mixer, just use a sturdy whisk and a bit of elbow grease. The cake batter won’t mind at all.

What’s the best way to peel peaches easily?

Score a small “x” on the bottom of your peaches and blanch them in boiling water for about 30 seconds, then plunge into ice water. The skins slip right off—no mess!

Can I make the cake ahead of time?

Definitely. You can bake the cake a day ahead and store it covered in the fridge. If you want to serve it warm, just reheat gently before serving, and whip up the cream right before enjoying.

Peach Upside Down Cake Recipe

Name: Peach Upside Down Cake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 1/4 teaspoon ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup + 1 tablespoon shortening; 2/3 cup milk; 2 eggs; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1/4 cup butter; 1/2 cup firmly packed brown sugar; 3-4 fresh peaches, peeled and halved; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

The aroma of warm peaches and caramelized brown sugar, the buttery golden cake, and a cloud of fresh whipped cream—this Peach Upside Down Cake feels like a big, sweet hug on even the busiest of nights. With its simple ingredients and straightforward steps, it delivers showstopper results that make it absolutely perfect for a quick, delicious dessert any day of the week. Whether you’re celebrating a special occasion or just want something lovely to end a meal, this cake brings a burst of summer flavor that’s simply irresistible.

Why You’ll Love This Recipe

Unbelievably Easy: This recipe is shockingly simple to put together—even if baking isn’t your forte.
Quick Cleanup: Everything’s mixed in one bowl; no mountain of dishes required.
Weeknight Friendly: From start to finish, you can have this cake ready in about an hour—most of that is hands-off baking time.
Seasonal Freshness: Ripe summer peaches steal the show, but don’t worry: canned or even apricots work, too.
Amazing Flavor Combination: Think juicy peaches softened in a rich brown sugar butter glaze, topped with a tender, lightly spiced cake—pure comfort food!
Homemade Whipped Cream: Real cream with a touch of vanilla takes this cake from great to unforgettable.

Ingredients You’ll Need

Before you start, here’s a quick rundown of what you’ll need—and why:

All Purpose Flour: The base of your cake, ensuring great texture and structure.
Granulated Sugar: For sweetness and a fine crumb.
Ground Cinnamon: Adds warmth and a subtle spice—don’t skip this!
Baking Powder: Your leavening; gives the cake its beautiful rise.
Salt: Enhances every single flavor.
Shortening: A secret for a soft, melt-in-your-mouth crumb—if you only have butter, you can substitute, but shortening really shines here.
Milk: For moistness and richness.
Eggs: Binds everything together and helps with lift.
Vanilla Extract: Adds delicious aroma and depth—use the real deal if possible.
Almond Extract: Peach’s perfect partner; brings a delicate, bakery-style note.
Butter: Essential for the upside-down topping, where it browns with sugar to perfection.
Brown Sugar: Caramelizes into a gooey, gorgeous layer with the peaches.
Fresh Peaches: Use the ripest you can find—if peaches are out of season, canned, well-drained peaches or even apricots are great.
Heavy Whipping Cream: For that rich, dreamy whipped topping.
Powdered Sugar: Sweetens the whipped cream without any grittiness.
Vanilla Extract (for the cream): Infuses the whipped cream with extra flavor.

Tip: If you want to shortcut the whipped cream, you can use store-bought—though nothing compares to homemade!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch things up or work with what you have—this cake is quite forgiving!

Fruit Flexibility: Try canned apricots, nectarines, or pears. Even fresh plums can create a tart twist.
Spice It Up: Add a pinch of cardamom or nutmeg to the cake batter for extra warmth.
Richer Texture: Substitute half or all of the shortening with softened butter for a slightly different, richer flavor.
Add Some Crunch: Sprinkle chopped pecans or almonds on the brown sugar layer before adding peaches for a nutty touch.
Boozy Version: Drizzle a tablespoon of bourbon or amaretto over the peaches before topping with batter for grown-up flair.

How to Make Peach Upside Down Cake

Step 1: Prepare the Cake Batter

In a large mixing bowl, combine flour, granulated sugar, ground cinnamon, baking powder, salt, shortening, and milk. Beat everything together at medium speed for about 2 minutes to get things smooth. Add in eggs, vanilla, and almond extract, then beat for one more minute. Set aside your batter—it should be glossy and a little fluffy.

Step 2: Create the Topping

Melt the butter in a microwave-safe bowl, then stir in the brown sugar until you have a luscious, thick mixture. Pour this into a 9-inch square baking pan, spreading it evenly to coat the bottom—a must for that caramelized, sticky-sweet layer.

Step 3: Arrange the Peaches

Peel and halve your fresh peaches. Press the halves, cut-side down, firmly over the brown sugar mixture in the pan. Don’t be shy—really nestle them in so every bite gets a peachy surprise.

Step 4: Add the Batter

Pour the prepared cake batter gently over the peaches. Use a spatula to spread it evenly, making sure every peach is hidden under the luscious batter.

Step 5: Bake

Bake at 350°F for 40-50 minutes, until the cake is golden and springs back when touched gently at the center. Your kitchen will smell incredible!

Step 6: Invert and Cool

Let the cake rest for about 5 minutes. Then, run a spatula along the edges, and with a deep breath, invert it onto a platter. The peaches and caramel–now beautifully on top–will glisten like jewels.

Step 7: Make the Whipped Cream

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This literally takes less than 5 minutes and adds such a dreamy touch.

Step 8: Serve

Slice and serve the cake warm, topped generously with homemade whipped cream. Every bite combines the buttery cake, juicy peaches, and creamy topping for a dessert that’s both comforting and elegant.

Pro Tips for Making the Recipe

Room Temp Ingredients: Let your milk and eggs come to room temp before mixing—they’ll blend more evenly for that tender crumb.
Peach Prep: Fresh peaches are best when just ripe; if they’re hard, let them sit out for a day or two.
Pan Release: Run a spatula around the sides while the cake is still warm so it releases perfectly when you flip it.
No Fresh Peaches? Use well-drained canned peaches and pat them dry with a paper towel—no one will know!
Chill It Out: For best whipped cream, chill both the bowl and beaters beforehand.

How to Serve

This cake truly shines when served slightly warm, so plan to slice and enjoy soon after baking. A generous dollop of homemade vanilla whipped cream transforms each piece into a dreamy, peach-shortcake-like experience. If you’re feeling extra, add a scoop of vanilla ice cream on the side, or pair it with a cup of coffee or lightly sweetened iced tea for a laid-back, café-style finish. It’s just as delicious for a brunch treat as it is for dessert—don’t be afraid to sneak a little slice for breakfast!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly covered in the refrigerator. The flavors only deepen, and it stays moist for up to three days.

Freezing

Peach Upside Down Cake actually freezes quite well. Cool completely, then wrap individual pieces tightly in plastic wrap and pop them in a freezer-safe bag. Freeze for up to two months. Thaw in the refrigerator or at room temperature before serving.

Reheating

For that just-baked experience, reheat slices in the microwave for a few seconds or warm them gently in the oven. The caramel will soften up beautifully, and the cake will taste like it was made fresh!

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If peaches aren’t in season, canned peaches (packed in juice, not syrup) or well-thawed, drained frozen peaches work great. Just dry them off with a paper towel before using so the cake doesn’t get soggy.
Can I make this without a mixer?

You sure can! If you don’t have an electric mixer, just use a sturdy whisk and a bit of elbow grease. The cake batter won’t mind at all.
What’s the best way to peel peaches easily?

Score a small “x” on the bottom of your peaches and blanch them in boiling water for about 30 seconds, then plunge into ice water. The skins slip right off—no mess!
Can I make the cake ahead of time?

Definitely. You can bake the cake a day ahead and store it covered in the fridge. If you want to serve it warm, just reheat gently before serving, and whip up the cream right before enjoying.

Final Thoughts

Baking doesn’t need to be complicated to be wonderful, and this Peach Upside Down Cake is proof. It’s simple, rewarding, and absolutely packed with flavor and texture that are sure to impress. Give it a try—whether you stick strictly to the recipe or play with your own twists, this cake is bound to bring smiles to your table. Enjoy every sweet, golden, peachy bite!