When you hear the words “upside-down cake,” they are usually in the context of a pineapple and maraschino cherry confection. But you can make the classic dessert with other types of fruit, including peaches, plums, and pears can be used.
Ingredients
- 1/2 cup melted, unsalted butter, or vegetable oil
- 1 cup packed brown sugar
- 1 (28-ounce) can peach slices
- Halved Maraschino cherries, optional
- 2 large eggs
- 1 package yellow cake mix
- Whipped cream, for garnish
Methods
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Gather the ingredients. Preheat the oven to 350 F.
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Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
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Sprinkle brown sugar evenly in the pan(s).
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Drain the peaches, reserving the syrup.
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Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
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Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
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Beat as directed on the cake mix package. Pour the batter over the fruit.
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Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!
Tips
- If you are concerned about the cake sticking to the pan, line the bottom of the 9×13 cake pan with a rectangle of parchment or the two cake pans with circles of parchment paper before adding any ingredients.
Recipe Variations
- Yellow cake works best for this recipe, but a white cake mix also works well.
- Substitute a (28-ounce) can of pineapple rings or sliced pears for the peaches or use fresh, unpeeled sliced plums or nectarines.
How to Store and Freeze
- Peach upside cake can be kept in the refrigerator for up to three days.
- Go ahead and freeze it if you’d like. Just know that the peaches might discolor a bit, but it’s a good excuse to put whipped cream on top. Place in an airtight freezer container or bag. It will last for up to one month in the freezer.