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Peach Upside Down Cake

In this post I’m sharing how to make a Peach Upside Down Cake.


I’m sitting here this morning, looking out the window, and just smiling because it has been a great summer. I’ve sort of taken a break the past couple of weeks off and feel refreshed. Ready for the very busy second half of the year.

One of my favorite things about summer time in the South is fresh local peaches. Oh my stars, they are just so juicy and sweet. So, so good!

I picked up a half peck of peaches last week and with it just being two of us, have made quite a few desserts and had peaches left for freezing.

I love sharing a couple of recipes with peaches during the season, such as an easy peach galette, bourbon peaches, and a reader favorite peach cobbler.

That being said…y’all are GONNA LOVE this peach upside down cake. It is easy and bakes up to perfection every time.

Southern Peach Upside Down Cake

Best peach cake - alton - dessert recipes - Southern upside down peach cake on a glass cake stand in a country style dining room

To bake this cake you’ll need an eight or nine inch round cake pan. If you’re partial to using your cast iron then you can use a skillet if you prefer. 

Should I use Freestone or Clingstone Peaches? You could use either but this cake works especially well if you use the freestone variety of peaches will ripen later in summer. Freestone peaches are easy to work with and look great in desserts.

Are fresh peaches better? If it is the season and you can get fresh local peaches then by all means please do. There is nothing like the sweetness of a tree ripened peach.

Can I use frozen or canned peaches for this cake? You can, if you don’t have access to fresh peaches. If you’ve frozen fresh summer peaches yourself – bonus! 😉 

Summer Peach Dessert

Beautiful caramel peach upside down cake with freestone Pretty Lady Peaches on a glass plate and country check napkin

What freestone peach did you use for this cake? For this particular cake I used a peach called “pretty lady” but I love all freestone peaches.

It takes just a few minutes to prep this cake for the oven. While I was working on this cake, it took me a minute or two longer because I had to slice and peel a third peach because we kept eating the slices I already had done. It happens. HA!

This recipe uses self-rising flour, can I use all purpose? Of course but you’ll need to add a couple more ingredients for leavening. Here’s what you’ll need if you’re using all purpose flour: 1.25 tsp baking powder and a pinch of salt in addition to the other ingredients.

Beautiful peach cake

Can I put cherries on top like on a pineapple upside down cake? Sure you can if you like.  Go ahead and add a few candied cherries, halved, between the peach slices.

How to bake an upside down cake?
Yield: 1 cake

Peach Upside Down Cake

Perfect summer peach upside down cake

Fresh summer peach upside down cake dessert.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 1.5 Stick of Butter, divided (softened to room temperature)
  • 1/2 c Light Brown Sugar, packed
  • 2 c Fresh Summer Peach Slices (2-3 peaches) peeled
  • 3/4 c Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1.25 c Self Rising Flour
  • 1/2 c Whole Milk


  1. Preheat oven to 350°F (176°C)
  2. Place 1/2 stick into an 8" round cake pan and place into the oven while it is heating up to melt the butter.
  3. When the butter is melted, remove the pan from the oven and sprinkle in the brown sugar to coat the bottom of the pan.
  4. Arrange the peach slices in a single layer over the sugar layer.
  5. In a bowl, cream the granulated sugar and 1 stick of softened butter until fluffy.
  6. Next, add the egg and vanilla extract then mix to combine.
  7. Next, add the flour and mix to combine.
  8. Then add the milk and mix to combine with the flour mixture.
  9. Spoon the cake batter over the peaches evenly.
  10. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
  11. Cool the cake for 10 minutes then invert on a cake platter.
  12. Peach upside down cake can be served warm or room temperature.


If the cake remains in the baking pan longer than ten minutes of cooling it may stick when inverted.

Do not grease the baking pan for this particular cake recipe.

Cover the leftover cake with plastic wrap and store at room temperature or in the refrigerator.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 371Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 70mgSodium: 388mgCarbohydrates: 49gFiber: 1gSugar: 34gProtein: 4g

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See this recipe shared at Weekend Potluck and Meal Plan Monday.

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Author of Julia's Simply Southern

Sharing is Caring

Becky R.

Friday 8th of March 2024

Turned out perfect !! Thanks so much for recipe ..

Julia Jordan

Friday 8th of March 2024

Becky, I am so happy that you enjoyed this recipe! You've made my day. ~Julia


Tuesday 5th of October 2021

This recipe is a winner. Very easy to make and Super Delicious. Everyone loved it!

Julia Jordan

Tuesday 5th of October 2021

I'm so glad that you enjoyed this recipe. Thanks for letting me know!!


Friday 16th of August 2019

This looks wonderful! I can picture it with a scoop of Bluebell vanilla ice cream!

Julia Jordan

Friday 16th of August 2019

Thank you! Oh yes...vanilla ice cream would go heavenly with this cake.

Joyce Alford

Friday 16th of August 2019

This was delicious and turned out perfectly!

Julia Jordan

Friday 16th of August 2019

I am so glad that you enjoyed this cake, Joyce!


Wednesday 7th of August 2019

That looks absolutely fabulous! I love warm caramel tones with peaches and this cake looks like it delivers!

Julia Jordan

Wednesday 7th of August 2019

Thank you Miss Carlee!

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