Cling Peach Upside-Down Cake
A delightful upside-down cake featuring sweet peach halves, cherries, and a caramelized sugar topping, perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Drain the peach halves.
- Line a 9-inch cake pan with heavy-duty Reynolds wrap, letting the foil extend about 2 inches above the rim.
- Melt the butter in the prepared pan.
- Sprinkle the brown sugar and slivered almonds over the melted butter.
- Arrange the peach halves and halved maraschino cherries over the sugar mixture.
- Prepare the yellow cake mix according to package instructions.
- Pour the cake batter over the arranged peaches and cherries.
- Bake in a preheated 350°F (175°C) oven for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes.
- Invert the pan onto a serving plate, remove the pan, and peel off the foil carefully.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cake mix. You can substitute the maraschino cherries with fresh cherries or even blueberries for a different twist. If you prefer a less sweet cake, reduce the brown sugar slightly. Ensure the peaches are well-drained to avoid excess moisture, which can affect the cake's texture.
Serving Suggestions
This cake is perfect as a dessert after a summer barbecue or as a sweet treat during afternoon tea. Serve it warm or at room temperature, and consider pairing it with whipped cream or a dollop of yogurt for extra creaminess. It also complements a cup of coffee or tea beautifully, making it a delightful addition to your dessert table.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in a low oven until just heated through. Serve with a scoop of Country Vanilla Ice Cream for added indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Cling Peach Upside-Down Cake contains roughly 876 calories, with 21g protein, 39g carbohydrates, and 75g fat. It is an excellent source of dietary fiber (45% of the Daily Value), protein (43% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! If using fresh peaches, peel and slice them before arranging them in the pan. You'll need about 4-5 medium peaches to replace the canned peaches. Just remember to adjust the baking time slightly as fresh fruit might release more moisture.
What can I do if the cake sticks to the pan?
To prevent sticking, ensure you line the pan with heavy-duty Reynolds wrap properly and grease it well. If the cake does stick, run a knife around the edges before inverting. If it still doesn’t come out smoothly, you can salvage it by serving it in pieces with a scoop of ice cream.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it covered at room temperature. If you make it even earlier, you can freeze it for up to a month. Thaw it in the refrigerator overnight before serving, and reheat as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).