Soft and tender yellow cake layers with a touch of cinnamon spice baked onto a caramelized layer of juicy peaches. This cake is perfect on it’s own, or you can serve it a la mode!

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Upside Down Peach Sheet Cake

This cake was inspired by my Peach Upside Down Cake that I shared last summer. However, this time I wanted it to be a sheet cake, and to be served without the layer of buttercream. You can still make the buttercream with it from the original recipe I shared, but after tasting this sheet cake, it really didn’t need it! We sliced it up in squares and have been enjoying it by the slice for snacks, treats, etc.

The name is true to what it looks like- you bake the cake, and then turn it upside down so that the bottom is showing (gasp, I know!).

The yellow cake is soft and mouthwatering with the caramelized brown sugar/butter combo on top soaked in peaches. It’s a gorgeous way to use up those end-of-summer peaches.

How to Make a Peach Upside Down Cake

It’s pretty simple! You’ll need to follow a couple easy steps. Let’s dive right in:

  1. Prep the 9×13 sheet pan with whatever you love to keep it from sticking. Whether that’s cake goop, shortening, baking spray, it’s up to you!
  2. Pour the melted butter in the pan and swirl it around so it coats the bottom evenly.
  3. Sprinkle on the brown sugar.
  4. Lay down the peach slices – make sure the slices are evenly sized and lay flat.
  5. Make the cake batter and pour it over the slices. Bake, and flip!

Does it need frosting?

You can serve it a la mode with a huge scoop of ice cream to melt over the warm and gooey cake, whip up a delicious batch of whipped cream, or pair it with the buttercream I used before.

How to serve the peach upside down cake?

I serve it warm! And if it’s cooled and you’re having it as a snack for later, just heat it in the microwave for 30 on a plate. It’s incredibly delicious warm! (hey, and cold!). We stored ours in the fridge to keep the peaches fresh.

Can I use canned or frozen peaches?

Yes! Fresh is best, but if you need to use canned, make sure to slice them up thin enough or make sure they thaw completely and are sliced thinly as well if they were frozen.

Here’s a little video of the process:

As always, I can’t wait for you to try this delicious cake! I’d love to join in on all the baking fun, so make sure to tag me @bakingwithblondie or #bakingwithblondie so I can see. I love to see what you bake!

Happy Baking! xo, Mandy

Get the Recipe: Peach Upside Down Sheet Cake

5 from 1 vote
A delicious yellow sheet cake soaked in a caramelized butter brown sugar glaze and juicy peach slices.
Servings: 12 slices
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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, but adds a lot of great flavor
  • 1 teaspoon cinnamon
  • 15.25oz Box Yellow Cake Mix, I used Duncan Hines for the best taste and texture

Equipment

  • 9×13 sheet pan

Instructions
 

Method

  • Preheat the oven to 325 degrees and prep a 9×13 sheet pan with cake goop, shortening + flour, or baking spray.
  • Melt the butter and pour it into the bottom of the prepared baking pan. Sprinkle on the brown sugar and lay the peach slices flat in an even layer. Set aside.
  • In a large bowl, whisk together all the cake ingredients except for the cake mix. When it's all combined, sift in the cake mix, then gently stir to combine. Don't overmix. Pour over the peach slices and bake for 25-27 minutes.
  • Flip out onto the serving dish and serve warm, or a la mode with a scoop of vanilla bean ice cream.
Author: Mandy Merriman – Baking with Blondie