Soft, tender yellow cake layers with a hint of cinnamon baked atop a caramelized bed of juicy peaches. This upside-down sheet cake is delightful on its own or served a la mode with ice cream.
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Upside Down Peach Sheet Cake
This sheet cake was inspired by my Peach Upside Down Cake from last summer. I wanted a simpler version that could be baked in a 9×13 pan and enjoyed without a layer of buttercream. While you can pair it with the buttercream from the original recipe, this cake is wonderfully complete on its own. We cut it into squares and enjoyed it for snacks and desserts.
True to its name, the cake is baked with the peaches and caramel on the bottom, then inverted so the caramelized fruit becomes the top. The yellow cake stays soft and moist while the butter and brown sugar meld with the peaches to create a sticky, flavorful topping—perfect for using ripe late-summer peaches.
How to Make a Peach Upside Down Cake
The process is straightforward. Follow these simple steps to assemble and bake the cake:
- Prepare a 9×13 sheet pan with your preferred nonstick method (butter and flour, baking spray, or shortening).
- Pour melted butter into the pan and swirl to coat the bottom evenly.
- Sprinkle an even layer of brown sugar over the butter.
- Arrange evenly sliced peaches in a single layer so they sit flat.
- Mix the cake batter, pour it over the peaches, and bake. After baking, invert the pan so the peach layer is on top.
Does it need frosting?
Frosting is optional. A scoop of vanilla ice cream melts beautifully over a warm slice, or a dollop of whipped cream is lovely. If you prefer, you can also use the buttercream from my original recipe, but the cake is flavorful enough to stand on its own.
How to serve the peach upside down cake?
I like to serve it warm. If you’re enjoying leftovers, reheat a slice in the microwave for about 30 seconds on a plate to restore the gooey texture. The cake also keeps well chilled; storing it in the refrigerator helps preserve the fresh peaches.
Can I use canned or frozen peaches?
Yes. Fresh peaches are best for texture and flavor, but canned or frozen peaches work in a pinch. If using frozen, thaw them completely and slice thinly. If using canned, drain and slice as needed so the slices lay flat in the pan.
Here’s a little video of the process:
I hope you give this cake a try—I love seeing your baking results. Tag me @bakingwithblondie or use #bakingwithblondie so I can see your creations.
Happy Baking! xo, Mandy
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Peach Upside Down Sheet Cake
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Ingredients
- 1/2 cup unsalted butter (or 1 stick), melted
- 1 cup brown sugar
- 3 large peaches, sliced
- 2/3 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 3 large eggs, room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1/2 teaspoon peach flavoring, optional, adds extra flavor
- 1 teaspoon cinnamon
- 15.25 oz Box Yellow Cake Mix, I used Duncan Hines for best taste and texture
Equipment
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9×13 sheet pan
Instructions
Method
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Preheat oven to 325°F (163°C). Prepare a 9×13 sheet pan with cake goop, shortening and flour, or a baking spray.
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Melt the butter and pour it into the prepared pan. Sprinkle the brown sugar evenly over the butter, then arrange the peach slices in a single, flat layer. Set aside.
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In a large bowl, whisk together the sour cream, buttermilk, eggs, oil, vanilla, peach flavoring (if using), and cinnamon. When combined, sift in the cake mix and gently stir until just blended—do not overmix. Pour the batter over the peach layer and smooth the top. Bake for 25–27 minutes or until a toothpick near the center comes out clean.
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Allow the cake to rest for a few minutes, then carefully invert it onto a serving platter so the peach layer is on top. Serve warm, with ice cream if desired.