Irresistible Peach Upside-Down Mini Cakes – Easy & Family Favorite

If you’re craving a summer dessert that’s both simple to make and impressively delicious, look no further than these Peach Upside-Down Mini Cakes. These little beauties bring the charm of a vintage dessert with a modern twist: individually-sized, moist, and bursting with peachy caramel goodness. They’re the kind of treat that makes everyone feel like they’ve received something special—and they’re incredibly easy to prepare, making them a go-to for any busy home baker.

These mini cakes come together with just a few pantry staples and ripe peaches. Whether you’re baking for your family on a lazy Sunday or prepping a dessert for a summer gathering, this recipe is guaranteed to become a family favorite. Even better, peaches are in their prime during the warmer months—learn when they’re at their juiciest with this helpful USDA Seasonal Produce Guide.

A Sweet Slice of History

Upside-down cakes date back to the early 20th century, when home bakers flipped their cakes after baking to reveal beautifully caramelized fruit on top. Traditionally made in large pans, the mini version is a modern adaptation that’s perfect for portion control and easy serving. No slicing required—just flip, serve, and enjoy. If you’re not sure what type of bakeware to use, this baking pan guide from King Arthur Baking can help you pick the best options for mini desserts.

Why Peaches Steal the Show

Peaches are the ideal fruit for this recipe:

• They caramelize beautifully when baked
• Their juicy, fragrant flesh adds a burst of natural sweetness
• They pair well with warm spices like cinnamon and nutmeg

Fresh, ripe peaches work best, but canned or frozen varieties can also be used in a pinch (just be sure to drain and pat them dry first).

Ingredients You’ll Need

To make about 12 mini cakes, gather the following:

For the Topping

• 3–4 ripe peaches, thinly sliced
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted

For the Cake Batter

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Ingredient Swaps & Add-Ins

To tailor the recipe to your dietary needs or preferences:

• Swap flour for almond or gluten-free flour blends
• Use coconut sugar or maple syrup instead of refined sugar
• Add a pinch of cardamom, ginger, or lemon zest for flavor variation

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone molds.
2. Prepare the topping: Mix melted butter and brown sugar, then spoon a little into each muffin cup. Layer 2–3 slices of peach over the sugar mixture.
3. Make the batter: In a large bowl, cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients alternately with milk until just combined.
4. Assemble: Spoon batter over the peaches, filling each cup about 3/4 full.
5. Bake for 20–25 minutes until golden and a toothpick comes out clean.
6. Cool slightly, then invert cakes onto a cooling rack or tray. Let them rest upside-down for 5–10 minutes before lifting the pan off.

Tips for Success

• Grease your muffin tin well or use non-stick baking spray
• Let cakes cool just enough before flipping—too hot and they fall apart, too cold and they stick
• Use uniform peach slices to ensure even baking and appearance

Serving Suggestions

Serve these mini cakes warm with:

• A dollop of whipped cream
• A scoop of vanilla bean ice cream
• A drizzle of warm caramel sauce or honey

They’re ideal for:

• Summer BBQs
• Brunch tables
• Picnics and potlucks
• Family movie nights

Creative Variations

Want to switch it up? Try these spins:

• Use nectarines, apples, or pineapple instead of peaches
• Add chopped nuts or coconut flakes on top of the brown sugar
• Infuse the caramel with a splash of bourbon or rum for a grown-up twist
• Make them gluten-free or dairy-free with simple substitutions

Storing & Reheating

• Store in an airtight container at room temp for up to 2 days
• Refrigerate for up to 5 days (reheat gently before serving)
• Freeze individually wrapped cakes for up to 2 months

To reheat:

• Microwave for 15–20 seconds
• Warm in a 300°F oven for 5–8 minutes

Nutritional Snapshot

Each mini cake (approximate):

• Calories: 220–250
• Fat: 10–12g
• Carbs: 30g
• Sugars: 18–22g
• Fiber: 1–2g

For a breakdown of peach benefits, visit this Healthline guide on peach nutrition.

FAQs

Can I use canned or frozen peaches instead of fresh?
Yes! Canned and frozen peaches work well—just drain and dry them first to prevent sogginess.

How do I keep the topping from sticking?
Grease your pan generously and avoid letting the cakes cool completely before flipping.

Can I make them ahead of time?
Absolutely. Bake a day in advance and reheat gently before serving.

Are they kid-friendly?
Yes! They’re perfect for lunchboxes or after-school treats.

How do I prevent the bottom (which becomes the top) from being soggy?
Use ripe but firm peaches and make sure to layer sugar and butter properly for even caramelization.

Can I make a full-size version of this cake?
Yes, just use a 9-inch round cake pan and extend the baking time to about 35–40 minutes.

Final Whisk Thoughts

These irresistible peach upside-down mini cakes combine simplicity, elegance, and comfort in every bite. With their caramelized fruit topping, tender crumb, and bite-sized charm, they’re sure to win hearts at any table. Whether you’re new to baking or a seasoned dessert lover, this recipe is a must-have in your summer repertoire.

Let these little cakes be your next sweet success—and maybe even your new family favorite.

Print