As you may know, I’m a big fan of upside-down cakes. They’re simple to prepare and every bite is infused with rich caramel flavor. In this recipe, caramel and ripe peaches take center stage for a delightful, gooey, fruit-forward dessert.
I prefer desserts that are straightforward, elegant, and flavorful—perfect for impressing guests with minimal effort. This Caramel Peach Upside-Down Cake is an easy way to highlight fresh peaches while delivering the comforting sweetness of caramel. Try it before peach season ends—you won’t be disappointed.
Caramel Peach Upside Down Cake
Recipe Type: Dessert
Author: Nikki
A moist, flavorful upside-down cake starring caramel and fresh peaches—easy to make and perfect for entertaining.
Ingredients
- 1 yellow cake mix and the ingredients it calls for (or use your favorite homemade yellow cake batter)
- 1 (12.25 oz) jar caramel ice cream topping
- 3 tablespoons brown sugar
- 3 large peaches, peeled, pitted, and sliced very thinly
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly spray a 10-inch round cake pan with cooking spray and set aside.
- Prepare the cake mix according to package directions (or your scratch recipe), but do not bake; set the batter aside.
- Pour the caramel topping into the bottom of the prepared pan, spreading it into an even layer. Sprinkle the brown sugar evenly over the caramel.
- Arrange the thin peach slices over the sugar in a single decorative layer.
- Carefully pour the cake batter over the peaches, smoothing the top gently so the fruit stays in place.
- Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for a few minutes, then invert it onto a serving plate or cake stand so the caramel and peaches are on top.
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Enjoy!