Easy Peach Upside-Down Cake Recipe

I’m absolutely obsessed with this Peach Upside-Down Cake, it’s my go-to recipe when I want to create something truly special!

When I flip this cake and see those gorgeous caramelized peaches glistening on top, my heart just swells with pride.

You’ll love how the tender, buttery cake pairs with those sweet, jammy peaches.

What Makes This Peach Upside-Down Cake So Irresistible

This recipe holds a special place in my heart because it’s foolproof yet impressive.

The caramelized brown sugar creates a gorgeous glaze that makes your peaches shine like golden jewels.

I love how you can use fresh or frozen fruit, making it perfect year-round.

Your family will think you spent hours in the kitchen, but honestly, it comes together so easily!

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Perfect Peach Cobbler Pound Cake and Easy Baltimore Peach Cake next!

The Ingredients for this Peach Upside-Down Cake

For the Peach Topping:

• 2 (10-ounce) bags frozen sliced peaches or 1¼ pounds fresh ripe peaches
• 2 tablespoons unsalted butter
• ½ cup packed dark brown sugar
• Pinch of kosher salt

For the Cake:

• 6 tablespoons unsalted butter, softened
• ¾ cup cake flour
• ¾ cup all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ¾ cup buttermilk
• 1½ teaspoons vanilla extract
• Cooking spray

My Kitchen Notes: I always keep frozen peaches on hand for this recipe—they work beautifully and save you prep time! If you’re using fresh peaches, choose ones that give slightly when pressed.

The combination of cake flour and all-purpose flour creates the perfect tender crumb, but you can substitute with just all-purpose if needed.

How to Make Peach Upside-Down Cake

Step 1: Prep Your Ingredients If using frozen peaches, thaw them overnight in your refrigerator or at room temperature for about 3 hours. Place them in a colander to drain excess liquid. For fresh peaches, slice them into ½-inch wedges—no need to peel! Set your 6 tablespoons of butter out to soften.

Step 2: Prepare Your Pan Preheat your oven to 375°F and position a rack in the center. Generously spray a 9-inch round cake pan (at least 2 inches deep) with cooking spray.

Step 3: Create the Caramel Base Melt 2 tablespoons butter in a large skillet over medium heat. Whisk in the brown sugar and a pinch of salt. Keep stirring until the mixture bubbles and becomes syrupy, about 2 minutes. Add your peach slices and cook until they release their juices and the sugar transforms into beautiful caramel, about 3 minutes more.

Step 4: Arrange the Peaches Transfer the caramelized peach mixture into your prepared cake pan, arranging the fruit in an even layer. This will become your gorgeous top when you flip the cake!

Step 5: Mix the Dry Ingredients Whisk together both flours, baking powder, baking soda, nutmeg, and remaining salt in a medium bowl. Set aside.

Step 6: Cream Butter and Sugar Beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition.

Step 7: Alternate Wet and Dry Reduce mixer speed to low. Add one-third of the flour mixture, then half the buttermilk. Add half the remaining flour, then the rest of the buttermilk. Finish with the remaining flour mixture. Beat in vanilla extract until just combined.

Step 8: Assemble and Bake Carefully spread the batter over your arranged peaches in an even layer. Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.

Step 9: The Big Flip This is my favorite part! Immediately run a knife around the edges of the hot cake. Place a serving platter upside down over the pan. Using oven mitts, quickly flip both together, gently tapping the pan bottom. Let it sit for a minute, then carefully lift off the pan. Move any stuck peaches back onto the cake.

What I’ve Learned From Making This Peach Cake Again and Again

My biggest tip is to work quickly when flipping—the caramel needs to be warm to release properly. Don’t skip draining your thawed peaches; excess moisture can make your cake soggy.

I always use room temperature eggs and buttermilk for the smoothest batter.

If your peaches look a bit pale, add a drop of food coloring to the brown sugar mixture for deeper color.

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Can I use canned peaches instead?

Drain canned peach slices well and pat them dry with paper towels. You might want to reduce the brown sugar slightly since canned peaches are already sweetened.

What if I don’t have buttermilk?

You can make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup regular milk. Let it sit for 5 minutes until it curdles slightly.

Why did my cake stick to the pan?

Make sure to generously spray your pan and flip the cake immediately while it’s hot. The caramel hardens as it cools, making it harder to release.

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Simple Serving Ideas That Bring Out the Best in This Cake

I love serving this peach upside-down cake warm with a dollop of vanilla ice cream or freshly whipped cream. It’s perfect for Sunday brunch, summer barbecues, or cozy fall evenings.

Try drizzling extra caramel sauce over individual slices for an indulgent treat.

This cake also pairs beautifully with coffee or black tea. For special occasions, I sometimes dust it lightly with powdered sugar.