This peach upside-down cake isn't just dessert—it’s a statement. Baked up in a well-seasoned cast iron skillet like God intended, it’s dripping with brown sugar butter, and crowned with peaches so juicy they’d make a preacher cuss.
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🗝️ Why peach upside-down cake is your next must-try recipe
- It’s Southern Summer on a Plate. Fresh, juicy peaches caramelized in buttery brown sugar? That’s pure porch-swing magic. This easy peach cake has the kind of flavor that makes you want to fan yourself and say, “Well, mercy.”
- Baked in Cast Iron for Maximum Drama. That sizzling skillet gives it a golden edge and a rich, caramelized bottom—then you flip it like a Southern woman flipping a table when somebody shows up with store-bought cobbler... and it's gorgeous.
- It Looks Fancy Without Tryin’. This Southern peach dessert shows up lookin’ like it spent hours in the kitchen, when really it just popped out of the oven like, “I woke up like this.” Serve it warm and watch jaws drop.
🧾 Ingredients for peach upside-down cake
- Flour- you'll want all-purpose flour for this sturdy cake.
- Milk - I think whole milk works best but other types of milk are likely fine. I have not tested it with anything other than whole milk.
- Eggs - I use large eggs
- Butter - salted or unsalted is fine. I wouldn't use margarine because the flavor will not be as good. Sometimes I brown the butter and use it that way.
- Sugar - plain old granulated white sugar.
- Brown sugar - I use a golden brown sugar rather than dark brown. Dark brown sugar covers up the flavor of the peaches.
- Vanilla - the real stuff.
- Baking powder - make sure it's fresh.
- Salt - measurements are for kosher salt. If you're using table salt use a little less.
- Maraschino cherries
- Sliced, canned peaches - drain them. Sometimes I use ¼ cup of the peach juice for ¼ cup of the milk to give it a little extra flavor.
Want all the good stuff? Grab the free printable cheat sheet—it’s packed with variations, tips, FAQs, and more peachy wisdom than a Southern aunt on her second mimosa. peach upside-down cake kitchen cheat sheet pdf.
📖 Recipe
Peach Upside-Down Cake Recipe
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Instructions
- Drain peaches and place on paper towels.
- Spray cast iron skillet with non-stick cooking spray.
- Melt ¼ cup butter in a deep 8- inch iron skillet. You can use a cake pan if you need to but the skillet works best.
- Sprinkle melted butter with brown sugar.
- Arrange peach slices and cherries on top of sugar.
- Mix the dry ingredients together.
- Stir the remaining melted butter, milk, and vanilla together.
- Add the butter mixture to the dry ingredients and beat for 2 minutes on low speed.
- Add the egg and beat one minute more.
- Spoon carefully over the peaches.
- Bake at 350℉ for 50 to 60 minutes, or until cake measures 200℉ on an instant read thermometer. Just insert it halfway—no need to stab through to the skillet.
- Remove from oven. Allow to stand for 10 minutes in the pan.
- Turn out onto a plate and serve warm with vanilla ice cream.
Notes
- Be sure to drain the peaches well and pat dry with a paper towel.
- Let the cake cool in the pan at least 10-15 minutes before turning out.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪How to make glazed peach upside-down cake
- Melt the butter and stir in the brown sugar like you’re starting trouble—in the best way.
- Arrange the peaches and cherries like it’s a church social and everyone’s watching.
- Mix the dry and wet ingredients until your batter’s smooth and sassy.
- Spoon the batter gently over the fruit and bake until golden, gorgeous, and worthy of applause.
Marye's Tip o' the day
Hit the skillet with non-stick spray before you start adding any other ingredients so that the cake slips out easily and doesn't leave anything behind.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Place a heat-safe plate or serving platter over the skillet, take a deep breath, and flip with conviction. Hold it tight and flip it fast—like you’re snatching the last deviled egg at the church potluck.
Make sure you sprayed with cooking spray, then greased that skillet well, let the cake cool just enough, and didn’t skimp on the butter-sugar-peach layer. A well-seasoned cast iron pan works best.
📚 More sweet Southern recipes you'll love
If old-fashioned desserts make your heart skip a beat, you’re in good company. These easy Southern desserts bring all the charm, none of the fuss, and just enough sugar to make your relatives behave—for a minute. From bubbling cobblers to retro pineapple flair and no-bake cool-downs, there’s something here for every sweet tooth with a drawl.
- Southern Peach Cobbler is bubbling with juicy peaches and topped with golden, buttery dough. This classic cobbler tastes like summer at Grandma’s with a side of front porch gossip.
- Pineapple Upside-Down Cake is a retro showstopper with caramelized pineapple rings and bright red cherries—this cake has been turning heads and stealing hearts since Tupperware parties were a thing.
- Peach Dump Cake has just five ingredients, a slow cooker, and zero stress—this lazy-day dessert practically makes itself while you kick up your feet and pretend you’re relaxing.
- Peach Icebox Pie is cool, creamy, and no oven required—this chilled beauty is what Southern summers were made for.
Whether you're feeding a crowd or just treating yourself to a little skillet-baked joy, this glazed peach upside-down cake delivers old-school flavor with modern ease. It's sweet, simple, and just dramatic enough to make you feel like you’ve done something special—because you have. So go ahead, flip that cake with flair and serve it up warm. Around here, we don’t just bake… we show out.
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