Peach Upside-Down Cake

"Delicious change from pineapple upside down cake."
photo by lauralie41 photo by lauralie41
photo by lauralie41
Ready In:
1hr 10mins


  • 12 cup butter
  • 1 cup brown sugar
  • 1 (18 ounce) box yellow cake mix
  • 3 eggs
  • 13 cup oil
  • 13 water
  • 3 cups sliced peaches
  • whipped topping (optional) or ice cream (optional)


  • Preheat oven to 350°F
  • Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
  • Mix cake as directed, using juice from peaches in place of water.
  • Arrange peaches on top of sugar mixture, and spread batter over fruit.
  • Bake for 45 to 50 minutes, until cake tests done with a toothpick.
  • Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
  • Serve warm or room temp with whipped topping or ice cream.

Questions & Replies

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  1. carmenf.brunner
    Do you have to use 18.25 oz cake mix or can you use 15.25 oz?
  2. kenyacrook
    Can I use a bundt pan for this recipe?


  1. Elizabeth P.
    Really good! Just the homey flavor I was looking for. I also used 2-28oz. cans--it's the peaches we want, right? I added 1/2 tsp. nutmeg to the peaches and substituted a spice cake mix just for a different take! Wanted to try it with a carrot cake but thought I might be pushing my husband"s traditional tastes a bit. Sometime when I'm taking it to a carry-in.
  2. Janie M.
    Good recipe base to start with, but after reading all of the reviews and comments I have to say I relied on the review from judyt1991 the most. So 1st, I used a bundt pan, sprayed BIG TIME, butter, 1/2 of the brown mixed with a good shot of cinnamon, nutmeg, fresh ginger, and then sprinkled the pan with fresh raspberries (hey, works for peach melba, and just the tart pop this sweet cake needed). In the batter I used chopped canned peaches, rinsed in an organic peach nectar (no sugar) and used a good shot of fresh lemon juice, and lemon zest, and the balance of the peach nectar in place of water, then toasted pecans, and about 3/4 of a cup of fresh raspberries. So, now after reading all that I just typed, I guess I changed pretty much the whole recipe, guess I'll call it Peach Melba upside down cake. Thanks
  3. judyt1991
    It's good but waaay too sweet. I made a second one and decreased the brown sugar to 1/2 cup and used unsweetened canned peaches. Still too sweet for me but my husband liked it. I used the cake box for the amounts of eggs, oil and liquid (peach juice). Next time I'll use fresh peaches.
  4. Theresa L.
    This recipe is confusing. The ingredients list has the eggs, oil and water that would go into the cake mix. The directions say to make the cake as directed on the box. The amounts of water and oil in the recipe don't match. Do you use the amounts in the recipe or the amounts on the cake mix? The cake mix called for a cup of water so I put in a cup of peach juice. The recipe only calls for 1/3 cup water. My cake has been baking for 45 minutes and is still not done. Not happy.
  5. Jeff N.
    Love Love this cake. it was perfect. Except the bake time was much shorter for me, I only baked it for 25 minutes. Great Cake!


  1. lauralie41
    Oh my gosh, wonderful!! We loved the peaches instead of pineapple! The peach juice instead of water adds just a bit of peach flavor to the cake. I used two 28 ounce cans of low sugar peaches. The cake was moist and around the edges crispy, so good. Made and reviewed for PAC 2008.


I live in New Orleans where we are completely spoiled by the fabulous food and restaurants and are hard to please when we venture far away from home. We were struck a hard blow by Katrina, but we're coming back slowly but surely. I work fulltime but love to spend weekends cooking for friends and family, especially during the holidays. Favorite cookbooks: anything from Southern Living and Bon Appetit magazines (the recipes don't intimidate me!). I have 3 sons (2 of them steps) and 6 precious step-grandchildren. I say "steps" but I love them like my own. Both DH and I are in education (me clerical, him administration). Before Katrina, we shared our love of food and cooking with 3 other couples in a dinner group called "Whine & Dine." Our quarterly dinner parties all had themes that were reflected in the menu, centerpieces, what we wore, etc. Tremendous fun as we celebrated the cuisines of Canada, Italy, seafood, fine restaurants, Martha Stewart. At a breakfast dinner party, we all wore pj's and slippers! The storm disrupted all of our families and homes and social lives for quite awhile, but I'm hoping we'll re-start our group again soon (now that everyone involved has finished repairing their kitchens!) Update Oct 2009: Whine & Dine reunited after 4 years. The theme was Whine & Dine Goes to Hollywood. Menu: The Magnificant Seven-Layer Dip, Ratatouille, Veal Oscar, When Harry Met Salad, Ol' Yeller Squash, Okrahoma, and Napoleon Dynamite. All of us dressed as movie stars and "Oscars" were awarded. For a night, it was as if Katrina had never happened! Great, great, happy fun! <img src=""> <img src="">
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