Peach Upside-Down Cake with Cake Mix is an easy yet impressive dessert that tastes homemade without being made from scratch. Cheesecake pudding and sour cream make the cake ultra tender and moist, while a simple freezer trick helps keep the caramelized peach topping and cake layers perfectly distinct.
Peach Upside-Down Cake Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 8
- 🍑 Flavor Profile: Warm cinnamon-spiced peaches with buttery brown sugar caramel and moist vanilla cheesecake cake.
- 🍨 Best Served With: Vanilla ice cream, whipped cream, or a hot cup of coffee.
- 🧊 Make Ahead?: Yes, store refrigerated up to 5 days or freeze for up to 6 months.
Summarize and Save This Content On
This peach cake recipe is one of my favorite summer peach desserts because it's special yet incredibly simple to make with store-bought ingredients. I love proving that not all satisfying treats have to be 100% homemade!
The cheesecake pudding gives the cake a tangier, richer bakery-style flavor, creating the perfect contrast to the sweet peaches on top. I love frozen peaches for any time of year and fresh in the summertime!
Some more peach desserts that you'll love are cinnamon roll peach cobbler and creamy peach cheesecake bars.
Why You'll Love This Recipe
- It works with any kind of peaches: You may use fresh, frozen, or canned peaches in the recipe as long as they are incorporated properly. The cake is delicious with any preparation!
- There's no decorating required: Flipping the cake is all you need to do! The beautiful caramelized peach topping doesn't require frosting or decorations.
- It has a great shelf life: This peach upside-down cake lasts longer in the fridge and freezer than your average cake, giving you more time to enjoy it.
Ingredients
The important components of this peach upside-down cake recipe are listed below. They are classic ingredients you can find at any grocery store.
- Cake mix: Any brand of yellow cake mix is perfect here. I use it in these cake mix cookie bars, too. You'll also need the ingredients listed on the box to make the cake batter!
- Cheesecake pudding: You don't need milk for the pudding mix. It gets added as is, not as prepared pudding. Vanilla pudding mix is classic, but I prefer the cheesecake flavor in this recipe.
- Sour cream: This is the secret to getting that perfectly moist crumb. It adds plenty of moisture to the cake and works well with the leavening agents in the cake mix, helping the baking soda/powder activate better.
- Peaches: You can't have an upside-down peach cake without peaches! Whatever variety you use, pat them dry before using them. Frozen must be thawed first.
- Brown sugar: Light or dark brown sugar works great. I recommend dark brown sugar if you want a deeper molasses flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Pumpkin pie spice: Swap the cinnamon for pumpkin pie spice for a deeper spiced flavor in the peach topping.
- Spiced cake mix: Use spiced cake instead of yellow cake for a more pronounced cinnamon and nutmeg flavor throughout the dessert.
- Add pecans to the topping: Sprinkle ½ cup of toasted, chopped pecans before adding the peach mixture for texture.
How to Make Peach Upside-Down Cake with Yellow Cake Mix
Preheat your oven to 350°F and grease a 9-inch cake pan with cooking spray before you get started on this peach cake recipe.
Step 1: Make the topping. Start by combining the butter, cinnamon, and brown sugar in a skillet over medium heat. Then, stir until the sugar fully dissolves.
Step 2: Add the peaches. Arrange the peaches at the bottom of the cake pan, and pour the brown sugar mixture evenly over the top. Now you can pop the pan in the freezer while you make the batter.
Step 3: Combine the cake batter with sour cream. Prepare the cake batter and then fold in the sour cream.
Step 4: Transfer to the pan. Pour the cake batter into the cake pan.
Step 5: Bake and cool. Place the cake into the oven and bake it for 25-30 minutes. Then, set it aside to cool.
Step 6: Flip and serve. Once cooled, place a plate over the pan, gently flip it over, and tap on the bottom of the pan to release the upside-down cake. Slice and enjoy with lemon and blueberry ice cream.
Expert Tips
- Cool for at least 30 minutes: When you take your upside-down cake out of the oven, allow it to cool in the pan for about 30 minutes before you flip it. This ensures the pan is cool enough to handle, and the topping has time to set, so it doesn't slide off the cake.
- Use a large enough plate to flip: The plate used to flip the peach upside-down cake must be at least 1-2 inches past the pan edge to ensure that the cake will fit.
- Storage directions: Place any leftover peach cake into an airtight container and keep it in the fridge for up to 5 days. If you want to freeze it, wrap slices in plastic wrap and then foil. Freeze them for up to 6 months, and thaw in the refrigerator overnight before serving them.
If you love the flavors of this moist peach upside-down cake with pudding mix, you should try this peach coffee cake.
Serving Suggestions
- Topping ideas: A scoop of vanilla ice cream or whipped cream would be amazing on top of a slice of upside-down peach cake. This homemade banana ice cream is a tasty pairing, too.
- Drinks: Keep it summery with an ice-cold spicy jalapeno margarita. Classic beverages to enjoy with dessert also include coffee, tea, and milk.
- Dinner pairings: Try a simple meal like this cattledrive casserole and finish the experience with peach upside-down cake.
Peach Upside-Down Cake Recipe FAQs
This happens if you don't use enough cooking spray or if you flip it too early. Spray the bottom and sides of the cake pan generously, and allow the full 30 minutes before trying to flip your peach upside-down cake.
If the peaches are still wet when you make the topping, this will make the cake soggy. Pat the peaches dry (even if you use fresh ones) before using them to prevent sogginess.
When you take the peach cake out of the oven, it should no longer be jiggly in the center. Insert a toothpick into the center, and when it comes out clean or with just a few moist crumbs, it's fully baked.
Yes, but you'll need to serve it as a slab cake directly from the pan. You won't be able to flip it in a 9x13 baking dish.
Prepare your upside-down peach cake up to 24 hours ahead and keep it covered at room temperature. I think it tastes even better the next day!
More Upside-Down Cake Recipes
Do you like upside-down cake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peach Upside-Down Cake with Cake Mix
Equipment
Ingredients
- ¼ cup butter softened
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 2 cups sliced peaches fresh or frozen defrosted and patted dry or canned patted dry
- 1 box (15.25 oz) yellow cake mix (plus ingredients listed on the box to make it- eggs, water and vegetable oil)
- 1 box (1 oz) cheesecake pudding, unprepared or vanilla or half of a 3.4 oz box
- ½ cup sour cream
Instructions
- Preheat your oven to 350 degrees and spray a 8 inch round cake pan with non-stick spray.
- Prepare the topping. In a small skillet over medium heat, melt the butter, cinnamon, and brown sugar together while stirring until all sugar granules are dissolved.
- Add the peaches. Arrange the peaches side by side in one single layer in the cake pan. Pour the brown sugar mixture over the peaches. Place the pan in the freezer while you prepare the cake mix but no longer than 15 minutes. We just need the butter to solidify a tiny bit so the cake mix doesn't mix into the brown sugar when we pour it over the top.
- Make the cake. In a large bowl, combine the cake mix with the dry powder pudding mix, then combine with the ingredients listed on the box. Next, add the sour cream and stir well. Pour the cake batter right over the brown sugar peach layer.
- Bake uncovered for 25-30 minutes or until the center is not jiggly and feels firm when tapped. Set the cake aside for at least 30 minutes to cool.
- Remove from the pan. Place a plate over the pan, and holding onto the pan and the plate with 2 hands, flip the pan over and gently tap the bottom until you feel the cake release from the pan. Remove the pan.
- Slice and enjoy!
Notes
- After removing the upside-down cake from the oven, let it cool in the pan for about 30 minutes before inverting it. This gives the topping time to set and helps keep it from sliding off when you flip the cake.
- Use a plate that extends at least 1-2 inches beyond the edge of the pan when flipping the peach upside-down cake to ensure the entire cake fits.
- If the peaches are too wet when added to the topping, they can make the cake soggy. Pat the peaches dry before using them, even if they are fresh, to help prevent excess moisture.
Dawn says
This looks amazing! I have made pineapple upside cake but never thought to make it with peaches. I saw this just in time for peach season here, it will be starting here in about a month and a half. Nothing like picking some fresh peaches out of the orchard 🙂
Karin and Ken says
I just love peaches and this cake! I hope you don’t mind letting me know what you thought of this cake after you try it. I would love to hear! Take care and be well. Karin