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Peach Upside Down Sheet Cake

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A delicious yellow sheet cake soaked in a caramelized butter brown sugar glaze and juicy peach slices.
Servings 12 slices
Author Mandy Merriman - Baking with Blondie

Equipment

  • 9x13 sheet pan

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

Instructions

Method

  • Preheat the oven to 325 degrees and prep a 9x13 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.