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.
- 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
Gather the ingredients. Preheat the oven to 350 F.
Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
Sprinkle brown sugar evenly in the pan(s).
Drain the peaches, reserving the syrup.
Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
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.
Beat as directed on the cake mix package. Pour the batter over the fruit.
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!
- 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.
- 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.