Peach Upside Down Cake

Marianne Gleason


This is a spinoff of my pineapple upside down cake recipe for those that don't like pineapple.


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 1 stick
    butter or margarine
  • 1 1/2 c
    brown sugar, firmly packed
  • 1 box
    yellow cake mix
  • ·
    peach syrup reserved from can
  • 2 can(s)
    sliced peaches
  • 1 jar(s)
    maraschino cherries, halved

How to Make Peach Upside Down Cake


  1. I prepare this in my cast iron dutch oven.

    Melt the butter in the pan. Cover bottom of pan with brown sugar, enough to be about a half inch deep. Amount may vary depending on the size pan you use.

    Drain both cans of peaches and reserve the syrup. Lay peach slices on top of brown sugar and butter mixture. Place a cherry halves decoratively around outside of pan. Now use the crushed pineapple to fill in all the spaces. This should cover most of the pineapple rings.
  2. Prepare cake mix according to the package directions, except replace the water with peach syrup. Pour batter into pan over peaches.
  3. Bake at 350 degrees for 45-60 minutes or until cake is set. Time also varies with size of pan.
  4. When cake is finished, remove from oven. Let set for about 5 minutes and then invert pan onto a serving dish.

Printable Recipe Card

About Peach Upside Down Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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