Canned Peach Upside Down Cake

There’s something nostalgic about an upside down cake, and this easy peach version is no exception. Because it uses canned peaches, it’s a year-round dessert that feels like something straight out of grandma’s kitchen.

And while the golden caramelized topping looks complicated, it really isn’t. It’s beautiful when flipped, and the whole recipe comes together with basic pantry ingredients.

Peach Upside Down Cake Ingredients

See the recipe card for all of the full amounts. Just click the “jump to recipe” below if you want to skip the article tips and pictures.

• Butter: Both melted (for the peach layer) and softened (for the cake batter).
• Brown sugar and cinnamon create a sticky, caramel-like base for the peaches.
• Canned peaches: A 15-ounce can, drained. This recipe was developed for canned fruit, so you don’t have to wait for peach season.
• Flour, baking powder, salt: Standard dry mix for the cake base.
• Sugar, eggs, vanilla, milk: The building bloddcks of a fluffy homemade cake.
• Cream of tartar: Helps stabilize the beaten egg whites for extra lift.

• Important note on what baking pan to use: A quick note from my kitchen: don’t use a cake pan with a removable bottom. I tried that once and the buttery brown sugar topping seeped out into the oven even though I thought foil would catch it. Lesson learned.
• Use a solid 9-inch round pan with tall sides or even a 9-inch square baking pan to avoid the mess.

How to Make Peach Upside Down Cake

Preheat the oven to 350°F. In a 9-inch solid cake pan (not a springform), combine the melted butter, brown sugar, and cinnamon. Spread evenly across the bottom.

Slice each drained peach piece in half lengthwise, then arrange them neatly in a single layer over the butter-sugar mixture.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a larger bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg yolks and vanilla, and mix until combined.

Add half of the flour mixture and half of the milk to the butter mixture, beating until just incorporated. Repeat with the remaining flour and milk.

In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form, about 3–4 minutes. Now gently fold the whipped egg whites into the cake batter.

Folding here instead of stirring keeps the batter light and prevents the cake from turning dense.

Spread the batter evenly over the peaches in the pan.

Bake for 40–50 minutes, checking with a toothpick in the center. Mine was done right at 45 minutes, but ovens vary.

The cake turns out soft and fluffy, the kind of texture you expect from scratch, not a mix.

Once baked, run a knife carefully around the edge of the pan. Place a serving platter upside down on top of the cake pan, then flip them both so the cake releases onto the platter.

Remove the pan and let the cake cool before serving.

If you prefer a more classic take, try Pineapple Upside Down Cake instead!

Easy Peach Upside Down Cake Tips and Variations

• Fresh peaches: While I still recommend the canned ones in this particular case, if it’s peach season, you can swap in fresh, peeled slices. Just make sure they’re ripe but not overly soft.
• Pan swap: A 9-inch square baking pan works just as well if you don’t have a round one.
• Grandma’s style: Add a pinch of nutmeg or cardamom with the cinnamon for that warm, old-fashioned flavor.
• Serving idea: I like this cake best slightly warm with a scoop of vanilla ice cream. The caramel topping melts a little more, and it feels like a true comfort dessert.

How to Store this Cake

Cover leftovers and store at room temperature for up to 2 days, or refrigerate for 3–4 days. Because this recipe uses canned peaches, the topping stays soft and sweet even after sitting.

Bring to room temperature before serving, or warm slices slightly in the microwave to revive that buttery topping.