Easy Peach Upside Down Cake

This easy Peach Upside Down Cake, topped with sliced peaches and a brown sugar glaze, is surprisingly easy to make. Nobody would guess that this impressive and flavorful bundt cake starts with a box of cake mix.

Ingredients for Peach Upside Down Cake

Here's a quick look at the main ingredients for today's cake recipe. You can find the full, printable recipe at the bottom of this post.

• Yellow Cake Mix We used a doctored cake mix recipe for the yellow cake batter. If you prefer a scratch yellow or vanilla cake, that is fine too!
• Peach Slices (We used frozen, thawed peaches but you could use fresh as well!)
• Eggs & Vegetable Oil
• Sour Cream adds richness and enhances the texture of the cake.
• Vanilla Instant Pudding (Don't prepare the pudding.) This makes for a moister, softer crumb.
• Vanilla Extract
• Water
• Cinnamon for another layer of flavor!
• All Purpose Flour Gives a more "from scratch" texture to the cake mix and also extends the amount of batter (along with the brown sugar and sour cream).
• Brown Sugar adds moisture and flavor for the cake batter as well as the glaze.
• Butter for the glaze (We used unsalted butter.)

How to Make Peach Upside Down Cake

You can find the full, printable recipe for this peach upside down cake at the bottom of this post. Here is a quick look at our steps!

For the Brown Sugar and Peaches

We refer to the brown sugar glaze throughout this post but as with most upside down cakes, the brown sugar, butter, and fruit are actually placed in the prepared pan first, and baked right into the cake.

• Generously grease and flour a bundt pan.
• Melt a half stick of butter (we melted ours in the microwave).
• Pour the melted butter into the prepared bundt pan, and sprinkle with 1 cup of light brown sugar..
• Lay the thawed, sliced peaches onto napkins or paper towels and gently blot them.
• Arrange the sliced peaches on top of the brown sugar in the bundt pan.

For the Cake Batter

The cake batter is a yellow cake mix with added moisture, flavor, and richness from brown sugar, instant vanilla pudding, sour cream, thinly sliced peaches, and more.

• Preheat oven to 325 degrees F
• Sift the yellow cake mix into a mixing bowl. Add the other ingredients: instant vanilla pudding, 3 eggs, water, sour cream, brown sugar, all purpose flour, vegetable oil, cinnamon, and vanilla extract.
• Mix at medium speed for one minute. Scrape the sides and bottom of the bowl and mix one more minute. Fold in the finely sliced peaches.

• Pour or scoop the batter into the bundt pan, covering the brown sugar and sliced peaches.
• Bake for55-60 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached. Baking times may vary- check your cake for doneness as it approaches the 50 minute mark.

• Cool the cake in the pan for ten minutes before inverting it onto your cake plate or pedestal. Place the pedestal on top the the cake pan, and carefully flip it all as one (using dish towels or oven mitts to protect your hands from the heat.)
• Leave the bundt pan upside down for a minute or two to give the the glaze a little more time to drip down. You may still have a bit of brown sugar in your pan.
• Serve warm or cool. (We love it warm!) If not serving right away, it is best to refrigerate and then remove from the refrigerator 2-3 of hours before serving.

Recipe FAQs

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Easy Peach Upside Down Cake

BY Melissa and Bebe

This ultra moist and flavorful Peach Upside Down Cake is as easy as it is delicious! Nobody would guess that this impressive dessert starts with a box of yellow cake mix.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1 Box Yellow Cake Mix We used Duncan Hines Super Moist (15.25 oz). I like to sift cake mix
• ▢ 3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)
• ▢ ½ cup all purpose flour (60g)
• ▢ ½ cup light brown sugar (100g)
• ▢ 1 cup sour cream (242g)
• ▢ 3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
• ▢ 1 cup water (240g)
• ▢ ½ cup Vegetable Oil (we use Canola oil) (108g)
• ▢ 2½ teaspoons Vanilla extract (10g)
• ▢ 1 teaspoon cinnamon
• ▢ ½ cup Finely sliced peaches, lightly blotted to be folded into batter. (75g) Optional step.

For the Brown Sugar Glaze and topping

• ▢ 1 cup (200g) packed light brown sugar
• ▢ ½ stick (56g) unsalted butter, melted
• ▢ Peach Slices (we used frozen, thawed) We used most of a 16 oz bag, minus about ½ cup that we used to finely dice and fold into batter.

Instructions

• Generously grease (with vegetable shortening) and flour a bundt pan. Ours is a 10 inch bundt pan but a smaller one is fine also (but as a general rule of thumb, don't fill your pan more than ⅔ full).
• Melt the ½ stick (¼ cup) of butter (we melted ours in the microwave).
• Pour the melted butter into the prepared bundt pan, and sprinkle with 1 cup of light brown sugar.
• Thaw frozen peach slices.
• Lay the thawed, sliced peaches onto napkins or paper towels and lightly blot them.
• Arrange the sliced peaches on top of the brown sugar in the bundt pan in a single layer. (It's okay if some slightly overlap.) Any very thick peach slices can be split in half.
• With the leftover slices, finely chop about ½ cup and set aside to be folded into the cake batter. (Optional.)

For the Cake Batter

• Preheat oven to 325 degrees F
• Sift the cake mix into your mixing bowl. Add all of the other ingredients: instant vanilla pudding mix, eggs, brown sugar, flour, sour cream, water, vegetable oil, cinnamon, and vanilla extract.
• Mix at medium speed for one minute. Scrape the sides and bottom of the bowl and mix one more minute.
• Fold in about ½ cup of finely chopped peaches.
• Pour or scoop the batter into the bundt pan, covering the brown sugar and sliced peaches.

  *Be careful not to overfill your pan. Our 10 inch bundt pan has a baking capacity of 12 cups. Pan shouldn't be filled more than ¾ full.
• Bake for 55-60 minutes or until a skewer or until cake springs back when lightly touched and a toothpick inserted into the cake comes out clean or with just a few crumbs attached. Baking times may vary- check your cake for doneness as it approaches the 55 minute mark.
• Cool the cake in the pan for 10 minutes before inverting it onto your cake plate or pedestal. Place the pedestal on top the the cake pan, and carefully flip it all as one (using dish towels or oven mitts to protect your hands from the heat.)
• Leave the bundt pan upside down for a minute or two to give the the glaze a little more time to drip down. You may still have a bit of brown sugar in your pan- that is okay.
• Serve warm or cool. If not serving right away, it is best to refrigerate and then remove from the refrigerator 2-3 of hours before serving.

Notes

When filling your prepared cake pan, be careful not to fill it past ¾ full. We used a 10 inch bundt pan with a baking capacity of 12 cups. Even though this recipe makes approximately 7 cups or so of batter, it baked to the top of the pan.  

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