When you hear the words “upside-down cake,” they are usually in the context of a pineapple and maraschino cherry confection. But you can make the classic dessert with other types of fruit, including peaches, plums, and pears can be used.
This peach upside-down cake is fast and easy to prepare because it starts with a cake mix. The irresistible dessert is soaked with sweet fruit juices and topped with caramelized brown sugar for a moist treat. It can be baked in one rectangular cake pan or two 8-inch round cake pans.
How did the upside-down cake become embedded in the culinary repertoire of nearly every home cook? Bakers have been cooking cakes “upside-down” in cast-iron skillets and flipping them out onto a serving platter for hundreds of years, but it wasn’t until the mid-1800s that they got the name “spider cakes” because the cast-iron skillets were known as “spiders.”
With the advent of canned fruit by the Dole company in the early 20th century, in particular, pineapple cut into perfect rings, the upside-down cake really took off. Topped with maraschino cherries for a pop of color, canned fruit became the convenient, preferred way to make upside-down cakes.
Ingredients
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1/2 cup melted, unsalted butter, or vegetable oil
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1 cup packed brown sugar
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1 (28-ounce) can peach slices
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Halved Maraschino cherries, optional
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2 large eggs
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1 package yellow cake mix
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Whipped cream, for garnish
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
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Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
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Sprinkle brown sugar evenly in the pan(s).
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Drain the peaches, reserving the syrup.
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Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
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Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
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Beat as directed on the cake mix package. Pour the batter over the fruit.
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Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!
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Tips
- If you are concerned about the cake sticking to the pan, line the bottom of the 9×13 cake pan with a rectangle of parchment or the two cake pans with circles of parchment paper before adding any ingredients.
Recipe Variations
- Yellow cake works best for this recipe, but a white cake mix also works well.
- Substitute a (28-ounce) can of pineapple rings or sliced pears for the peaches or use fresh, unpeeled sliced plums or nectarines.
How to Store and Freeze
- Peach upside cake can be kept in the refrigerator for up to three days.
- Go ahead and freeze it if you'd like. Just know that the peaches might discolor a bit, but it's a good excuse to put whipped cream on top. Place in an airtight freezer container or bag. It will last for up to one month in the freezer.
