Peach Upside-Down Pudding Cake
A luscious peach upside-down pudding cake featuring caramelized peaches and a soft cake layer, perfect for gatherings and dessert lovers craving fruity comfort with a moist texture.
Ingredients
Instructions
- Combine melted butter and light brown sugar in a bowl.
- Pour the mixture into a 13 x 9-inch pan.
- Arrange sliced peaches over the sugar mixture in the pan.
- In a large bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, sour cream, and oil.
- Blend the ingredients, then beat at medium speed for 4 minutes.
- Carefully spoon the batter over the peaches in the pan.
- Bake at 350°F for 50 to 60 minutes until the cake is set and golden.
- Allow the cake to cool in the pan for 5 minutes.
- Invert the pan onto a serving platter and remove the pan.
- Garnish with whipped topping before serving.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular melted butter. You can substitute the yellow cake mix with a gluten-free variety if you need a gluten-free option. If fresh peaches are in season, feel free to use them instead of canned peaches for a fresher taste. Adding a pinch of cinnamon to the batter can enhance the flavor profile.
Serving Suggestions
Serve the cake warm, garnished with whipped topping or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a fresh fruit salad or a light yogurt. This cake can also be enjoyed as a sweet breakfast treat with coffee or tea, making it versatile for any occasion.
Storage & Reheating
Store any leftover Peach Upside-Down Pudding Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm the whole cake in a preheated oven at 350°F for 10-15 minutes until heated through without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Upside-Down Pudding Cake contains roughly 503 calories, with 4g protein, 54g carbohydrates, and 31g 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, fresh peaches can be used in place of canned. Peel and slice about 4-5 medium peaches and arrange them over the sugar mixture in the pan. Adjust the baking time slightly as fresh peaches may require a bit more time to soften.
Can I make this cake in advance?
Absolutely! You can prepare the cake a day ahead and store it in the refrigerator. Just be sure to let it cool completely before covering it. When ready to serve, reheat it gently to enjoy its fresh flavors.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. Both options will provide a similar tangy flavor and moisture to the cake, ensuring it remains delicious and fluffy.
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).