Easy Peach Upside Down Cake
This easy and fast Peach Upside Down Cake is a perfect summer dessert, featuring juicy, ripe peaches nestled in a gooey caramel topping, all baked with a simple yellow cake mix for a tender, moist crumb. It's a nostalgic and crowd-pleasing treat that comes together in a flash.
Equipment
- 10-inch or larger cast iron skillet
- Oven-safe baking dish (if no skillet)
- Food processor
- Small bowl
- Large mixing bowl
- Electric mixer
- Large serving plate or platter
- Toothpick
- Spoon or small spatula (optional)
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 6 ripe peaches washed and dried
- 3 tbsp peach gelatin mix approx. half of a 3 oz box
- 1 tsp vanilla extract
- 1 box yellow cake mix 15.25 oz
- 3 large eggs
- 1/4 cup half-and-half
- 1/4 cup vegetable oil
Instructions
- Step 1: Prepare Pan and Sugar Base: Preheat oven to 350°F (175°C). In a 10-inch or larger cast iron skillet (or oven-safe baking dish), melt ¼ cup unsalted butter over medium heat. Stir in ¼ cup light brown sugar and ¼ cup granulated sugar until combined and bubbling slightly. Turn off heat.
- Step 2: Prepare Peaches: Wash and dry all 6 peaches, then slice them into ½-inch wedges. Do not peel. Take about 2 cups of sliced peaches and puree them in a food processor until smooth. Measure out 1 cup of the peach puree and set aside.
- Step 3: Create Peach Puree Mixture: In a small bowl, combine the reserved 1 cup peach puree, 3 tablespoons peach gelatin mix, and 1 teaspoon vanilla extract. Stir well.
- Step 4: Arrange Peaches: Artfully arrange the remaining peach slices over the butter-sugar base in the skillet.
- Step 5: Prepare Cake Batter: In a large mixing bowl, combine the 15.25 oz yellow cake mix, the special peach puree mixture, 3 large eggs, ¼ cup half-and-half, and ¼ cup vegetable oil. Beat with an electric mixer on high speed for about 2 minutes until smooth and glossy.
- Step 6: Bake Cake: Carefully pour the cake batter evenly over the arranged peaches in the skillet. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely tent with aluminum foil.
- Step 7: Cool and Invert: Remove cake from oven and let it rest in the skillet for a crucial 5 minutes. Place a large serving plate or platter upside down over the skillet, then carefully flip to invert the cake. Gently release any stuck peach slices and place them back on the cake. Serve warm with vanilla ice cream or whipped cream.
Notes
This cake can be made with other fruits like pineapple rings, sliced apples, or berries. Experiment with spices like cinnamon, nutmeg, or cardamom, or add chopped pecans or walnuts for crunch. You can use different cake mixes (white, vanilla, spice) or a 1:1 gluten-free yellow cake mix. For an adult twist, add peach schnapps to the puree mixture. For best results, use truly ripe peaches, avoid overbaking, allow a crucial 5-minute rest in the pan before inverting, and consider lightly greasing your pan. Serve warm for the best experience. Store leftovers at room temperature for 1-2 days (loosely covered), in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months (wrapped tightly).