Peach Upside-Down Cake with Cake Mix

A slice of peach upside down cake on a plate.

Peach Upside-Down Cake with Cake Mix

This Peach Upside-Down Cake with Cake Mix is a simple and satisfying peach dessert. It’s wonderfully moist, tangy, and sweet, bringing balance to every bite.

Prep Time20

Cook Time30

Chill Time, divided45

Total Time1 35

Servings:

Calories: 150kcal

Author: Karin and Ken

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.

Nutrition