Peach Upside-Down Cake
Peach Upside-Down Cake offers a delightful combination of caramelized brown sugar, tender peaches, and fluffy cake, making it a perfect dessert for family gatherings and special occasions. The fruity topping paired with buttery cake creates a visually stunning and delicious treat suitable for all ages.
Ingredients
Instructions
- Melt butter in a 13 x 9 x 2-inch pan.
- Sprinkle brown sugar evenly in the pan.
- Drain peaches and arrange with maraschino cherry halves in the sugar mixture.
- Prepare the cake batter as directed on the package.
- Spread the batter over the fruit in the pan.
- Bake at 350°F (175°C) until done, about 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you don't have maraschino cherries, fresh cherries or even berries can work as a substitute. For a lighter version, you can use a sugar-free cake mix. Ensure the peaches are well-drained to prevent a soggy cake. This Peach Upside-Down Cake pairs beautifully with whipped cream for added indulgence.
Serving Suggestions
Serve this Peach Upside-Down Cake warm or at room temperature, topped with a dollop of whipped cream for extra creaminess. It makes a delightful dessert alongside a scoop of vanilla ice cream. Pair it with a cup of coffee or tea for a comforting afternoon treat. For a fun twist, try it with a scoop of peach sorbet.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 15-20 seconds, or enjoy it cold. If you prefer, warm slices in the oven at 350°F for 10-15 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Upside-Down Cake contains roughly 314 calories, with 0g protein, 18g carbohydrates, and 27g fat.
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?
Yes, you can use fresh peaches! Simply peel, slice, and prepare them the same way as canned peaches. You may want to add a little sugar to taste, as fresh peaches can be less sweet than canned ones. Adjust the baking time slightly if the slices are thicker.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the Duncan Hines yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, like butter and sugar, are gluten-free as well. The texture may vary slightly, but it should still be delicious!
What can I do if my cake is sticking to the pan?
If your cake is sticking, it might be due to insufficient greasing. Always ensure to grease the pan well with butter or cooking spray before adding the butter and sugar mixture. If it sticks, run a knife around the edges and gently invert it onto a plate. A non-stick pan can also help prevent sticking.
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).