Peach Upside Down Cake

Sherry Arritt Recipe

By Sherry Arritt SherryAArritt

20 Min
35 Min

I was inspired by my Mother to make this cake. I used peaches from the orchard on my parent's farm. This cake is very moist (without being wet) and the sweetness comes mainly from the fruit. Calories are saved by using a minimum amount of sugar.

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1/2 stick
butter or margarine
1/2 c
white granulated sugar
5-6 large
fresh peaches, pitted, peeled, sliced
1 box
duncan hines yellow cake mix
1 1/3 c
pureed peaches, (fresh is best) about 2 large peaches
1/3 c
vegetable oil
3 large

Directions Step-By-Step

melt butter in bottom of 9 X 13 Pyrex
sprinkle white sugar over melted butter
Slice enough fresh peaches and arrange to cover bottom of pan.
I used my stand mixer to mix cake mix with
fresh pureed peaches* (I used a hand blender to do this,)eggs, and vegetable oil.

Mix batter thoroughly and pour over peaches in the prepared pan. Batter is thick.
Bake at 350 degrees for 35 minutes or until done. Allow to cool about 10-15 minutes. Invert pan.
I left mine too long and my cake wouldn't come out, so I used a spatula to serve cake and flipped it over onto the plate. LOL It still looked beautiful and tasted fabulous!
* It takes about two large peaches (pitted and peeled)to make puree. I used a hand blender to do this ahead of time and set it aside.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tags: Quick & Easy, Healthy
Hashtags: #FRESH, #peaches

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1 Comment

MaryAnn Fondrk dirk
Aug 4, 2012
Great idea using purried peaches in the batter Sherry! I am going to try this! Thanks.