Description
A quick and delicious peach upside-down cake made easy with boxed cake mix and a spiced brown sugar caramel base. Perfect for using fresh, canned, or frozen peaches.
Ingredients
Scale
- 2–3 fresh peaches, peeled and sliced (or substitute canned/frozen peaches)
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 1 box French Vanilla Cake Mix (or yellow cake mix)
- Eggs, oil, and water as instructed on the cake mix box
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper.
- Make the caramel base: In a bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg. Spread evenly across the bottom of the prepared pan.
- Layer the peaches: Arrange the peach slices over the brown sugar mixture in a single, even layer.
- Prepare the cake batter: Follow the instructions on the box to mix the batter (typically using eggs, oil, and water).
- Assemble the cake: Gently pour the batter over the peaches and smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes. Then carefully invert onto a serving plate so the peaches are on top.
- Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream, if desired.
Notes
You can use canned peach slices (drained) or frozen peaches (thawed) in place of fresh. For extra flavor, add a splash of bourbon or almond extract to the caramel base.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg