Easy Peach Upside Down Cake with Cake Mix: A Simple & Delicious Recipe
There’s nothing quite like the sweet, juicy flavor of peaches, especially when baked into a beautiful, caramelized dessert. This peach upside down cake, made effortlessly with a boxed cake mix, is one of my absolute favorite ways to transform fresh peaches into a stunning and incredibly flavorful treat. It’s a clever shortcut that doesn’t compromise on taste, delivering all the rich, homemade goodness and a gorgeous, glistening fruit topping that will impress everyone.
Summer is synonymous with an abundance of ripe, fragrant peaches, and when they’re in season, I love creating fruity desserts like this irresistible upside-down peach cake. It stands proudly alongside beloved recipes like my peach bundt cake and a rustic blueberry peach galette, offering that perfect blend of sweetness and seasonal freshness. The beauty of this particular recipe lies in its adaptability and simplicity: you can truly enjoy it year-round. Even if your peaches aren’t perfectly ripe, this easy, mix-based recipe, enhanced with a hint of peach jello, makes them shine. Serve it warm with a scoop of creamy vanilla ice cream, and you’ve got a warm-weather favorite ready anytime you crave it.
Why You’ll Love This Easy Peach Upside Down Cake
This isn’t just another cake; it’s a celebration of simplicity and flavor, designed to make your baking experience enjoyable and the results absolutely delicious. Here’s why this recipe will become a treasured favorite in your kitchen:
- Effortless Preparation with Boxed Cake Mix: Our secret weapon! Starting with a high-quality boxed cake mix dramatically cuts down on prep time without sacrificing that comforting, homemade taste. It’s perfect for busy weeknights or when you need a quick dessert for unexpected guests.
- Bursting with Real Peach Flavor: We use fresh, ripe peaches to ensure every bite is infused with their natural sweetness and juicy texture. You’ll get both soft, caramelized slices and a delightful peach puree blended into the batter for an authentic fruit experience.
- Stunning Caramelized Peach Topping: The star of the show! A buttery, brown sugar caramel layer creates a beautiful, glossy, and irresistibly sweet topping when the cake is inverted. It’s a visual delight and a flavor powerhouse, perfectly complementing the fluffy cake.
- Kid-Friendly & Crowd-Pleasing: This cake is a guaranteed hit with all ages. The sweet peaches and moist cake make it a universally loved dessert, ideal for family gatherings, potlucks, or just a sweet treat after dinner.
- Perfect for Any Occasion: Whether it’s a sunny summer barbecue, a festive holiday dessert, or a cozy weekend indulgence, this peach upside down cake fits every mood and every season. Its simplicity and deliciousness make it incredibly versatile.
Essential Ingredient Notes & Substitutions
This section provides detailed insights into each ingredient, including notes on selection and possible substitution options. You can find all precise measurements, ingredients, and step-by-step instructions in the comprehensive printable recipe card located at the very end of this post.
- Ripe Peaches: The quality of your peaches truly makes this cake. Look for peaches that are fragrant and give slightly to a gentle squeeze. Fresh, ripe peaches are best; there’s no need to peel them as the skins soften beautifully during baking and add a lovely color. If using frozen peaches, thaw them completely and pat them dry to remove excess moisture. While fresh is preferred, canned peaches (drained well and rinsed to remove excess syrup) can be used in a pinch, though you may want to reduce the added sugar slightly.
- Butter + Sugars (Light Brown & Granulated): This dynamic duo creates the rich, sticky, and perfectly caramelized base for our peaches. Unsalted butter allows you to control the overall saltiness. The combination of light brown sugar (for its molasses notes and deeper flavor) and granulated sugar ensures a balanced sweetness and ideal texture for the caramel-like topping. Don’t skip these—they’re essential for that signature upside-down cake magic.
- Peach Jello Mix: This is a key ingredient for enhancing the peach flavor and contributing to the cake’s moist, slightly denser texture, which pairs wonderfully with the fruit. Use approximately half of a 3-ounce box. If peach Jello is unavailable or you prefer a lighter cake, you can substitute it with 3 Tablespoons of granulated sugar, 1 Tablespoon of fresh lemon juice (which brightens the peach flavor), and a pinch of lemon zest for added aroma.
- Vanilla Extract: A touch of pure vanilla extract elevates the overall flavor profile, adding a warm, aromatic depth that complements the sweetness of the peaches beautifully. Don’t underestimate its power to enhance other ingredients.
- Yellow Cake Mix: For optimal results, use a 15.25-ounce box of classic yellow cake mix (brands like Pillsbury or Duncan Hines work perfectly). Yellow cake mix typically offers a rich, buttery flavor that pairs wonderfully with peaches. A white cake mix can also be used if you prefer, but the yellow contributes to the golden hue.
- Half & Half: This ingredient is crucial for creating a rich, tender, and moist cake batter. Its higher fat content compared to regular milk results in a more luxurious texture. If you don’t have half & half, whole milk can be used as a substitute, but the cake may be slightly less rich. Heavy cream diluted with a bit of milk could also work for a similar richness.
- Vegetable Oil: Unlike butter, vegetable oil contributes to an exceptionally moist and tender cake, ensuring it stays soft and delicious for longer. It helps keep the crumb delicate and light. For this recipe, it’s best not to substitute oil with butter in the batter, as butter can make the cake denser.
Recommended Equipment
Having the right tools can make all the difference in achieving baking success and ensuring your peach upside down cake turns out perfectly every time.
- 10-inch Cast Iron Skillet: This is our top recommendation for baking this cake. Cast iron skillets excel at even heat distribution, which prevents hot spots and ensures uniform baking and caramelization. Their natural nonstick properties (when properly seasoned) also help with easy release of the cake. Plus, baking and serving directly in a beautiful skillet adds a rustic charm to your presentation.
- 9×13 Baking Pan: If you don’t have a cast iron skillet or prefer a rectangular cake, a 9×13-inch baking pan is a perfectly suitable alternative. Just ensure it’s well-greased and lined if necessary to prevent sticking. Specific instructions for using this size pan are detailed below.
- Serving Platter or Plate: You will need a large, sturdy platter or plate to invert the cake onto after baking. Choose one slightly larger than your baking vessel to catch any delicious excess caramel or peaches that might shift.
- Food Processor: Essential for quickly and smoothly pureeing a portion of the peaches for the cake batter, ensuring a consistent texture.
- Electric Mixer (Stand or Handheld): While you can mix by hand, an electric mixer makes combining the cake batter ingredients quick and ensures a smooth, lump-free consistency.
How to Make Peach Upside Down Cake with Fresh Peaches: Step-by-Step
Follow these easy steps to create a show-stopping peach upside down cake. This section walks you through the process with clear instructions and helpful tips. For the full printable recipe, including exact measurements and nutritional information, please refer to the recipe card at the bottom of this post.
Step 1: Create the Caramel Base. Preheat your oven to 350°F (175°C). Place your 10-inch cast iron skillet or an appropriate baking dish over medium heat. Add the unsalted butter and allow it to melt completely. Once melted, stir in both the light brown sugar and granulated sugar until they are well combined and begin to dissolve, forming a beautiful, golden, bubbling mixture. Immediately turn off the heat to prevent burning. Carefully spread this rich sugar mixture evenly across the bottom of the pan or skillet, ensuring a generous coating for the peaches to rest on.
Step 2: Prepare the Peaches. Begin by washing and drying your ripe peaches. Slice them into approximately ½-inch wedges, leaving the skins on for both color and texture – they will soften during baking. Next, take about 2 cups of your sliced peaches and place them into a food processor. Process until you achieve a smooth purée. You’ll need exactly 1 cup of this peach purée for the cake batter; any extra can be saved for another use, like topping ice cream or yogurt. Stir the peach Jello mix and vanilla extract directly into the measured 1 cup of peach purée. Finally, artfully arrange the remaining peach slices over the warm butter-sugar mixture in your skillet. A circular or fanned pattern works beautifully for presentation.
Step 3: Prepare the Cake Batter. In a large mixing bowl (or the bowl of a stand mixer), combine the boxed yellow cake mix, your prepared peach purée (with jello and vanilla), large eggs, half and half, and vegetable oil. Using an electric mixer, beat the ingredients on high speed for exactly 2 minutes. This ensures all components are fully incorporated and the batter is smooth and well-aerated, which contributes to a tender cake. Scrape down the sides of the bowl as needed to ensure no dry spots remain.
Step 4: Combine Layers. Gently pour the prepared cake batter over the arranged peach slices and the caramel mixture in the skillet. Use an offset spatula or the back of a spoon to carefully spread the batter into an even layer, ensuring all peaches are covered and the surface is relatively smooth. Avoid disturbing the peach arrangement too much.
Step 5: Bake and Invert. Place the skillet into your preheated oven and bake for 35-50 minutes. The exact baking time can vary based on your oven and pan, so start checking around the 35-minute mark. The cake is done when it’s beautifully light golden brown on top, and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Once baked, remove the cake from the oven and let it cool at room temperature for precisely 5 minutes (a wire rack is ideal for even cooling). This brief cooling period allows the caramel to set slightly but remain fluid enough for a clean release. Then, place a large serving plate or platter over the skillet, take a deep breath, and carefully but swiftly flip the cake over. If any peach slices happen to stick to the pan, simply retrieve them and gently place them back onto the cake. Slice and enjoy your magnificent homemade dessert!
Pro Baking Tip: Prevent Over-Browning
Keep a close eye on your cake during the baking process, especially towards the end. If you notice the top browning too quickly, particularly around the edges, don’t worry! Simply cover the cake loosely with a piece of aluminum foil. This acts as a shield, preventing further browning while allowing the cake to continue baking through to the center. This trick ensures a perfectly golden finish without any burnt edges.
Baking in a 9×13-inch Pan (Alternative Method)
If you prefer to use a larger, rectangular 9×13-inch baking dish, the process is slightly modified but equally simple. First, thoroughly coat the bottom and sides of your pan with a nonstick cooking spray to ensure easy release. Instead of melting the butter directly in the baking pan, prepare the butter and sugar mixture in a separate small saucepan over medium heat, stirring until the butter is fully melted and the sugars are combined. Once ready, carefully pour this hot caramel mixture into the prepared 9×13-inch pan and spread it out evenly across the bottom. Arrange your sliced peaches over this sugary base as desired, then pour the cake batter on top, spreading it gently to cover the fruit. Bake as directed. After baking and allowing it to cool for 5 minutes, run a thin butter knife or a flexible spatula carefully around the edges of the cake to loosen it before confidently turning it out onto your chosen serving platter. This method works wonderfully for feeding a larger crowd!
Storage & Freshness Tips
Proper storage ensures your delicious peach upside down cake stays fresh and enjoyable for as long as possible. Here’s how to store any leftovers:
- Refrigerator: To keep your cake fresh, allow it to cool completely before covering it tightly with plastic wrap or placing it in an airtight container. Store it in the refrigerator for up to 5 days. Reheating individual slices gently in the microwave or a warm oven can bring back some of its freshly baked warmth and aroma.
- Freezer: This cake freezes wonderfully! Once the cake has cooled completely to room temperature, you can prepare it for freezing. For best results, wrap individual slices tightly first in plastic wrap, then add an additional layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves flavor. Place the wrapped slices in a freezer-safe bag or container and keep frozen for up to 2 months. To enjoy, simply thaw slices in the refrigerator overnight or at room temperature for a few hours. You can gently warm them before serving if desired.
Pro Tips for Peach Upside Down Cake Success
- Embrace the Moisture: Peaches are naturally very juicy, which contributes significantly to a wonderfully moist cake. Don’t be alarmed if the center seems exceptionally soft; this is often due to the fruit’s moisture. If it feels too moist or seems underbaked in the very center after the initial baking time, try adding an extra 5–7 minutes to its oven time.
- The Toothpick Test is Key: Always rely on the toothpick test to confirm doneness. Insert a wooden skewer or toothpick into the very center of the cake. It should come out clean, or with just a few moist crumbs attached. If it comes out with wet batter, it needs more time.
- Sweeten Under-ripe Peaches: If your peaches aren’t as sweet as you’d like, a little trick can save the day. Add an extra 1 tablespoon of granulated sugar to the peach purée before mixing it into the batter. A tiny squeeze of lemon juice can also brighten their flavor.
- Understanding Jello’s Role: The peach Jello mix not only amplifies the peachy flavor but also contributes to a slightly denser, more structured cake. If you prefer a lighter, fluffier cake texture, you can omit the Jello and instead substitute it with 3 Tablespoons of granulated sugar, 1 Tablespoon of fresh lemon juice, and a bit of lemon zest. Also, for a lighter crumb, avoid substituting the vegetable oil in the batter with butter, as butter can lead to a denser cake.
- Don’t Peel the Peaches (Unless You Want To): While some recipes call for peeled peaches, it’s generally not necessary for upside-down cakes. The peach skins soften beautifully during baking, adding a lovely color and a subtle texture without being tough or unpleasant. If you prefer a completely skin-free experience, you can peel them, but it’s an extra step you can often skip!
- Room Temperature Ingredients: For the best cake batter consistency and rise, ensure your eggs and half & half are at room temperature. This allows them to emulsify more effectively with the other ingredients, resulting in a smoother batter and a more uniform, tender cake crumb.
Delicious Additions and Variations
While this peach upside down cake is perfect as is, it’s also wonderfully adaptable! Feel free to get creative with these delicious additions and variations to customize it to your taste:
- No Jello? No Problem! As mentioned, if you can’t find peach Jello mix or prefer not to use it, simply substitute with 3 Tablespoons of granulated sugar, 1 Tablespoon of fresh lemon juice, and a good pinch of lemon zest. This combination will still provide excellent flavor and a touch of brightness.
- Make it Spiced: Elevate the warmth and aroma by adding baking spices to your cake batter. A teaspoon of ground cinnamon or half a teaspoon of ground nutmeg (or a combination of both!) pairs exquisitely with peaches, adding a comforting, autumnal note.
- Experiment with Different Fruits: The beauty of an upside-down cake is its versatility with fruit. Feel free to swap out peaches for other stone fruits like fresh nectarines or apricots for a subtle change in flavor. For a classic twist, use pineapple rings and maraschino cherries for a traditional pineapple upside-down cake. You could even try thinly sliced apples or pears for a fall-inspired version.
- Add a Crunchy Texture: For an extra layer of texture and nutty flavor, sprinkle a thin layer of sliced almonds or chopped pecans directly over the butter and sugar mixture before arranging the peaches. They’ll toast beautifully and add a delightful crunch.
- Change the Extract Flavor: While vanilla is a classic, other extracts can offer exciting new dimensions. Almond extract pairs wonderfully with stone fruits, enhancing their natural sweetness. For a sophisticated touch, a splash of bourbon extract (or a tablespoon of actual bourbon) can add a deep, rich undertone to the peach flavor.
- Serve with a Glaze or Crumble: For an extra flourish, consider drizzling a simple vanilla or almond glaze over the inverted cake once it’s cooled slightly. Alternatively, a quick crumble topping made from butter, flour, and brown sugar can be sprinkled over the batter before baking for a delicious streusel-like finish on top.
Serving Suggestions for Your Peach Upside Down Cake
This peach upside down cake is a showstopper all on its own, but a few simple accompaniments can truly elevate the experience, turning it into an unforgettable dessert:
- Classic Vanilla Ice Cream: The quintessential pairing! The cold, creamy vanilla ice cream provides a delightful contrast to the warm, fruity cake. The ice cream will melt slightly into the warm caramel, creating a luxurious sauce.
- Fresh Whipped Cream: A light, airy dollop of homemade whipped cream adds a touch of elegance and balances the richness of the cake. A sprinkle of cinnamon on top of the cream can be a nice addition.
- A Dusting of Powdered Sugar: For a simple yet beautiful presentation, a light dusting of powdered sugar over the top of the inverted cake adds a delicate sweetness and a polished finish.
- Morning Delight: Don’t limit this cake to dessert! A small slice, perhaps slightly warmed, pairs wonderfully with your morning coffee or tea for a luxurious start to the day or a delightful afternoon treat.
- Berry Compote: While peaches are the star, a small side of mixed berry compote can add another layer of fruitiness and a hint of tartness, providing a beautiful color contrast and flavor complexity.
More Irresistible Cake Mix Cake Recipes
If you love the convenience and delicious results of baking with cake mix, you’ll want to explore these other fantastic recipes. They’re perfect for quick desserts that taste like they took hours!
- Easy Lemon Bundt Cake with Cake Mix
- Orange Juice Cake (Wonderfully moist and citrusy!)
- Cake Mix Crumb Cake (A delightful breakfast or dessert!)
- Coconut Poke Cake (Tropical flavors in every bite)
- Lemon Blueberry Dump Cake (Incredibly easy and fruity)
- 4-Ingredient Blueberry Cobbler with Cake Mix
- Strawberry Jello Poke Cake (A refreshing and vibrant dessert)
Frequently Asked Questions (FAQ)
- Can I use frozen peaches instead of fresh? Yes, you absolutely can! If using frozen peaches, ensure they are fully thawed and then thoroughly patted dry with paper towels to remove any excess moisture. Too much water can make your cake soggy.
- What if I only have canned peaches? Canned peaches can be used in a pinch. Make sure to drain them very well and pat them dry. They are often packed in syrup, so you might want to rinse them lightly and then pat dry to avoid making the cake overly sweet. You may also want to slightly reduce the amount of granulated sugar in the caramel base.
- Do I need to peel the peaches? No, peeling the peaches is entirely optional for this recipe. The skins soften beautifully during baking and add a nice rustic color and slight texture to the finished cake. If you prefer a completely smooth topping, you can certainly peel them, but it’s not a requirement.
- How do I know if my peaches are ripe? A ripe peach will have a sweet, fragrant aroma and will give slightly when gently pressed. Avoid peaches that are too hard or have green spots, as they may not sweeten properly.
- Why did my cake stick to the pan when I inverted it? There are a few reasons this can happen. Ensure you spread the butter and sugar mixture evenly across the bottom of the pan. It’s also crucial to invert the cake after letting it cool for exactly 5 minutes; too soon and the caramel is too liquid, too late and it can harden and stick. Lastly, make sure your pan is properly seasoned (for cast iron) or well-greased (for other pans). If a few pieces stick, simply use a spatula to gently remove and place them back on the cake.
Peach Upside Down Cake Using Cake Mix
Author: Jaclyn
Ingredients
- ¼ cup unsalted butter
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 6 ripe peaches washed and dried
- 3 Tablespoons peach jello mix about half a 3-oz box
- 1 teaspoon vanilla extract
- 1 box 15.25 ounces yellow cake mix
- 3 large eggs
- ¼ cup half-and-half
- ¼ cup vegetable oil
Instructions
-
Preheat oven to 350°F (175°C). In a 10-inch (or larger) cast iron skillet or baking dish (*see instructions on how to bake in 9×13 pan below), melt the butter over medium heat. Stir in both sugars until combined, then turn off heat. Spread the mixture evenly.¼ cup unsalted butter, ¼ cup light brown sugar, ¼ cup granulated sugar
-
Slice peaches into ½-inch wedges, skins on.6 ripe peaches
-
Purée 2 cups of sliced peaches in a food processor until smooth. Measure out 1 cup of purée.
-
Stir the peach Jello mix and vanilla into the 1 cup of purée.3 Tablespoons peach jello mix, 1 teaspoon vanilla extract
-
Arrange remaining peach slices over the butter-sugar mixture in the skillet.
-
In a bowl of a stand mixer, or in a large mixing bowl with a hand mixer, combine cake mix, peach purée, eggs, half-and-half, and oil. Beat on high until smooth, about 2 minutes.1 box, 3 large eggs, ¼ cup half-and-half, ¼ cup vegetable oil
-
Pour batter over the peaches and spread evenly.
-
Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. (Check at 30 minutes; if browning too quickly, cover loosely with foil.)
-
Let cake rest for 5 minutes. Place a large plate or platter over the skillet, take a deep breath, and carefully flip it over. If any peaches stick, just lift and place them back on top.
Notes
To bake in a 9 x 13 pan: Grease the sides and bottom of the pan with nonstick spray. Melt butter in a small saucepan, whisk in sugars until combined, then spread evenly on bottom of pan. Continue with the recipe as written above. Once baked and slightly cooled, run a butter knife or thin spatula around the edges of the cake to loosen it before turning it out onto a platter.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
Pin Recipe
Leave A Review