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This ultra moist and flavorful Peach Upside Down Cake transforms a simple box of yellow cake mix into a show-stopping dessert that will have everyone asking for seconds. The sweet peach topping caramelizes beautifully during baking, creating a glistening crown when the cake is inverted.
I first made this cake for my mother's birthday when I was short on time but wanted something special. The moment I flipped it over and revealed those glistening peach slices, I knew I'd found a new family favorite that would grace our table for years to come.
Ingredients
- Yellow cake mix: provides the perfect base and saves precious time while still delivering amazing flavor
- Instant vanilla pudding: creates an incredibly moist texture that stays fresh for days
- Sour cream: adds richness and helps achieve that velvety crumb we all crave
- Brown sugar: creates the caramelized topping that makes this cake irresistible
- Cinnamon: adds warmth and complements the peaches perfectly
- Peach slices: both on top and folded into the batter ensure peach flavor in every bite
Step-by-Step Instructions
- Prepare the Pan:
- Generously grease your bundt pan with vegetable shortening and flour every nook and cranny. This critical step ensures your beautiful cake releases perfectly. Pour melted butter into the prepared pan and sprinkle with brown sugar to create the caramelized base for your peaches.
- Arrange the Peaches:
- Thaw frozen peach slices and gently blot them with paper towels to remove excess moisture. Carefully arrange them in a single layer on top of the brown sugar mixture. Take time with this step as these peaches will become the crown of your finished cake. Set aside additional chopped peaches for the batter.
- Mix the Batter:
- Sift the cake mix into your mixing bowl to remove any lumps. Add all remaining ingredients and mix at medium speed for exactly one minute. Scrape down the sides and bottom of the bowl thoroughly to incorporate any dry pockets, then mix one more minute until smooth and well combined. Fold in the reserved chopped peaches for extra fruit flavor throughout.
- Bake to Perfection:
- Pour the batter carefully over your arranged peaches, being mindful not to overfill your pan. Bake at 325°F for 55 to 60 minutes, watching closely as it approaches doneness. The cake should spring back when lightly touched and a toothpick inserted should come out clean or with just a few crumbs attached.
- The Grand Reveal:
- Allow the cake to cool in the pan for exactly 10 minutes. This timing is crucial as it allows the cake to set but prevents the caramelized sugar from hardening in the pan. Place your serving plate upside down on top of the bundt pan and carefully flip both together. Let the pan remain in place for a minute or two to allow the glaze to drip down over the cake.
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The first time I served this cake at our annual family reunion, my grandmother asked for the recipe before even finishing her slice. Now she makes it for every gathering, claiming it reminds her of the peach trees that grew in her backyard when she was a child.
Storage and Freshness
This cake maintains its moisture beautifully for up to 4 days when stored properly. After the cake has completely cooled, cover it loosely with plastic wrap or place it in a cake keeper. For best results, refrigerate the cake and then bring it to room temperature 2-3 hours before serving. The flavor actually develops and improves after the first day, making this an ideal make-ahead dessert.
Seasonal Variations
While frozen peaches make this cake accessible year-round, fresh summer peaches create an unbeatable flavor when in season. If using fresh peaches, look for ripe but firm fruit and peel them before slicing. During fall, try substituting half the peaches with thinly sliced apples and adding a pinch of nutmeg for a harvest-inspired variation. In winter months, adding cranberries creates a festive holiday version that brightens any table.
Serving Suggestions
Elevate this already delicious cake by serving it slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special touch, warm some peach preserves with a splash of bourbon and drizzle over each slice just before serving. This cake pairs beautifully with afternoon tea or coffee for brunch gatherings.
Frequently Asked Questions
- → How can I prevent the cake from sticking to the bundt pan?
Generously grease the pan with vegetable shortening and dust it with flour, ensuring all crevices are coated.
- → Can fresh peaches be used instead of frozen?
Yes, fresh peaches work perfectly. Simply peel, slice, and lightly blot them before arranging in the pan.
- → What can I substitute for sour cream?
You can use plain Greek yogurt as a substitute for sour cream in this recipe.
- → Why should the eggs be at room temperature?
Room temperature eggs mix more evenly into the batter, resulting in a smoother texture.
- → How do I know when the cake is fully baked?
The cake is done when a toothpick inserted comes out clean or with a few crumbs, and it springs back when lightly touched.