Easy Cake Mix Peach Upside-Down Cake Recipe

Peach Upside Down Cake
Alexandra Grablewski / Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 6 to 8 servings

This easy peach upside-down cake is fast and easy to prepare because it starts with a cake mix. This irresistible dessert is soaked with sweet fruit juices and topped with caramelized brown sugar for a moist treat. It can be baked in one rectangular cake pan or two 8-inch round cake pans.


Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F.

  3. Pour the vegetable oil or melted butter into a 9x13x2-inch baking pan or divide the batter between two (8-inch) round cake pans.

  4. Sprinkle brown sugar evenly in the pan(s).

  5. Drain the peaches, reserving the syrup.

  6. Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.

  7. Add enough water to the reserved peach juice to make 1 1/3 cups of liquid.

  8. In a medium bowl, add liquid and eggs to the cake mix. Beat as directed on the package.

  9. Pour the batter over the fruit.

  10. Bake in the heated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan.

  11. Let stand 5 minutes and then turn upside down onto a cake dish or large platter.

  12. Serve warm with whipped cream.

  13. Enjoy!


Substitute a drained (28-ounce) can of pineapple rings or sliced pears for the peaches, or use fresh unpeeled sliced plums or nectarines.

History of the Upside-Down Cake

When you hear the term "upside-down cake," it is usually in the context of a pineapple and maraschino cherry confection, but these days, any type of fruit, including peaches, plums, and pears, can be used.

But how did this style of cake become embedded in the culinary repertoire of nearly every home cook? Bakers have been cooking cakes "upside-down" in cast-iron skillets and flipping them out onto a serving platter for hundreds of years, but it wasn't until the mid-1800s that they got the name "spider cakes" because the cast-iron skillets were known as "spiders."

With the advent of canned fruit by the Dole company in the early 20th century, in particular pineapple cut into perfect rings, this fruit topped with maraschino cherries for a pop of color became the preferred way to enjoy upside-down cakes.