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This easy upside down peach cake is all about tender vanilla cake baked right on top of sweet, juicy peaches. The brown sugar caramelizes slightly in the oven, creating a buttery, golden peach topping that looks way more impressive than the effort it takes. You can use fresh or canned peaches, depending on what you’ve got.

If you’re a peach lover, you’ll definitely want to check out these70 Incredible Peach Dessert Recipes and this Peach Streusel Coffee Cake!

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Why You’ll Love The Peach Upside Down Cake

The peach topping is jammy, sweet, and just a little sticky in the best way.
The cake itself is soft, rich, and full of vanilla flavor and caramelized peach.
No electric mixer needed. Just bowls, a whisk, and a spatula.
It’s flexible. Use fresh, canned, or a mix of both.
It’s a crowd-pleasing bake that works for brunch or dessert.

Gather Your Ingredients

Peach Layer

3-4 ripe peaches, pitted and sliced or you can use canned peaches, drained well, or a combination of both is what I did
1/2 cup brown sugar, feel free to add more if desired
2 tablespoons cornstarch

vanilla Cake Batter

1 3/4 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1/2 cup unsalted butter, melted & cooled
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream or Greek yogurt – helps make this cake super moist!
1 teaspoon pure vanilla extract

Instructions How to Make Our Easy Peach Upside Down Cake

Preheat the oven to 350°F and line a 9 inch round pan with parchment paper on the bottom and thoroughly spray the the sides of the pan and the parchment paper with non-stick cooking spray. Can also use a springform pan.

Peach Layer

In a large bowl, stir together peaches, brown sugar, and cornstarch until fully coated and juicy. Add to prepared baking pan and spread in an even layer.

vanilla Cake Batter

In small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, mix together the sugar, eggs, sour cream/Greek yogurt, butter, and vanilla.
Add the dry ingredients into the wet ingredients and stir until just combined. Batter will be very thick.
Spoon or use a small cookie scoop to scoop the cake batter over the peach mixture and spread as evenly as possible with an offset spatula. If you need to, use wet hands to spread batter over peaches.
Bake until the cake is golden and a toothpick comes out clean, about 40-50 minutes. Check cake top at 40 mins and go from there. Pro Tip: To make sure your cake is cooked all the way, stick a toothpick or skewer into the deepest part of the cake. If it comes out clean or with a few wet crumbs, the cake is done. You can also check by seeing if the edges are separating from the pan and if the top bounces back when you touch it gently.
Let the cake cool in the pan for about 15 minutes, then invert onto a serving platter or large plate and gently remove the parchment paper to get the perfect peach upside down cake.
Enjoy warm with a scoop of vanilla ice cream or whipped cream!

Storing Your Peach Upside Down Cake

Cover the cake with plastic wrap or store pieces of the peach cake in an airtight container in the refrigerator for up to 3 days.

More Variations

Peach Raspberry Combo – Use half peaches and half fresh or frozen raspberries for a tangy-sweet mix. No need to thaw frozen berries first.
Spiced Peach Cake – Stir 1/2 teaspoon cinnamon and 1/4 teaspoon ground ginger into the peach layer for a warm, cozy flavor.
Pineapple Peach Upside Down Cake – Replace half the peaches with drained pineapple chunks. This combo brings a tropical twist that works especially well with the brown sugar topping. Don’t forget the maraschino cherries!
Nectarine + Blackberry – Thinly sliced nectarines and blackberries make a pretty, bold-flavored version that’s a bit less sweet. You could also sub with apricots or plums.
Vanilla Almond Variation – Add 1/4 teaspoon almond extract to the cake batter and sprinkle a few sliced almonds on top after baking for a bakery-style touch.

FAQs

Can I use canned peaches instead of fresh?

Yes, just be sure to drain them well so the topping doesn’t get watery.

Can I make this peach upside down cake recipe ahead of time?

You can bake it a day in advance. Let it cool completely before inverting and storing.

Can I freeze peach upside down cake?

Yes. Let the cake cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge and bring to room temperature before serving.

Can I cook this in a cast-iron skillet?

Yes! It bakes really well in the cast-iron skillet.

This upside down peach cake recipe is simple, reliable, and always hits the spot. Whether you use fresh peaches in peach season or canned peach slices, it’s a quick way to turn a few peaches into something special.

Share your bake on Pinterest, Instagram and Facebook! I’d love to see how it turns out and what fruit combinations you use. Got a question or a variation to share? Drop it in the comments.

More Peach Recipes

Easy Peach Upside Down Cake

Kim Lange

Elevate your dessert game with this upside down peach cake recipe featuring sweet ripe, juicy peaches and a delicious brown sugar topping.

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Course Dessert

Servings Servings

Calories

Ingredients

Peach Layer

3-4 ripe peaches pitted or you can use canned peaches, drained well,or a combination of both
½ cup brown sugar feel free to add more if desired
2 tablespoons cornstarch

Vanilla Cake Batter

1 ¾ cups all-purpose flour
2 teaspoons baking powder
pinch of salt
½ cup unsalted butter melted & cooled
¾ cup granulated sugar
2 large eggs
½ cup sour cream or plain Greek yogurt
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F and line a 9 inch round pan with parchment paper on the bottom and thoroughly spray the the sides of the pan and the parchment paper with non-stick cooking spray. Can also use a springform pan.

Peach Layer

In a large bowl, stir together peaches, brown sugar, and cornstarch until fully coated and juicy. Add to prepared baking pan and spread in an even layer.

Vanilla Cake Batter

In small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, mix together the sugar, eggs, sour cream/Greek yogurt, butter, and vanilla.
Add in the dry ingredients and stir until just combined. Batter will be very thick.
Spoon or use a small cookie scoop to scoop the cake batter over the peach mixture and spread as evenly as possible with an offset spatula. If you need to, use wet hands to spread batter over peaches.
Bake until the cake is golden and a toothpick comes out clean, about 40-50 minutes. To make sure your cake is cooked all the way, stick a toothpick or skewer into the deepest part of the cake. If it comes out clean or with a few wet crumbs, the cake is done. You can also check by seeing if the edges are separating from the pan and if the top bounces back when you touch it gently.
Let the cake cool in the pan for about 15 minutes, then invert onto a serving platter or large plate and gently remove the parchment paper.
Enjoy warm with a scoop of vanilla ice cream or whipped cream!