Peach Upside Down Cake Using Cake Mix

Name: Peach Upside Down Cake Using Cake Mix
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: ¼ cup unsalted butter; ¼ cup light brown sugar; ¼ cup granulated sugar; 6 ripe peaches (washed and dried); 3 Tablespoons peach jello mix (about half a 3-oz box); 1 teaspoon vanilla extract; 1 box (15.25 ounces yellow cake mix); 3 large eggs; ¼ cup half-and-half; ¼ cup vegetable oil

ByJaclyn Shimmel On07/27/202507/27/2025

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This peach upside down cake using cake mix is one of my favorite ways to turn fresh peaches into a beautiful dessert with minimal effort. It’s a great shortcut that still delivers homemade flavor and a gorgeous caramelized fruit topping.

Overhead view of round peach upside-down cake with cake mix.

I love making fruity desserts like this upside-down peach cake when summer peaches are in full swing. It’s right up there with my peach bundt cake and a blueberry peach galette when I want something sweet and seasonal.

The best part? You can enjoy it year-round—even with not-quite-perfect peaches—thanks to this easy, mix-based recipe. Just add vanilla ice cream and you’ve got a warm-weather favorite anytime.

Why you’ll love this recipe

Starts with boxed cake mix for easy prep.
Uses real peaches for fresh, juicy flavor.
Caramelized peach topping is beautiful and delicious.
Kid-friendly and crowd-pleasing.
Great for summer, holidays, or casual weekends.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Collage pin showing labeled ingredients on a marble background for a peach upside-down cake. Items include whole peaches, yellow cake mix, peach Jello, eggs, half & half, vegetable oil, butter, granulated sugar, light brown sugar, and vanilla extract.

Ripe peaches – Fresh, ripe peaches work best. No need to peel them.
Butter + sugars: Create a caramel-like topping that pairs perfectly with the fruit.
Peach Jello mix – Adds flavor. If you can’t find it, replace it with 3 Tablespoons of sugar, 1 Tablespoon lemon juice, and a bit of lemon zest.
Vanilla extract – Adds a warm flavor that pairs well with peach flavor.
Cake mix – Use a 15.25-ounce box of yellow cake mix (like Pillsbury or Duncan Hines). White cake mix works too.
Half & half – For a rich batter. Milk is a fine substitute, although it won’t be as rich.
Vegetable oil – Keeps the cake moist.

Equipment

10-inch cast iron skillet – works best for even heat distribution, even baking, and a great nonstick surface. Other 10-inch or larger cake pans or baking dishes can be used as well.
9×13 baking pan – See instructions for baking in a 9×13 below.
Serving platter – you will need a large platter or plate to turn the cake onto after baking.

How to Make Peach Upside Down Cake with Fresh Peaches

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Place a large skillet or cake pan over medium heat and melt the butter. Stir in the sugars until dissolved and immediately turn off the heat. Spread the brown sugar mixture evenly to coat the bottom of the pan or skillet.

Step 2: Purée some of the peaches in a food processor until smooth. You should have 1 cup of peach purée. Save any extra purée for an ice cream topping or something! Mix in the Jello and vanilla extract. Arrange the rest of the peach slices in the skillet over the sugar-butter mixture.

Side-by-side of peach slices and pureed peaches in a food processor.

Step 3: In a large bowl, combine the cake mix, peach purée, eggs, half and half, and oil. Beat on high using an electric mixer for 2 minutes.

Side-by-side of unmixed and mixed cake batter in a bowl.

Step 4: Pour the batter over the peaches and spread it into an even layer.

Split image showing preparation steps: the left side displays a cast iron skillet with raw peach slices arranged in a spiral over melted butter and sugar; the right side shows the same skillet now filled with cake batter covering the peaches.

Step 5: Bake in a preheated oven at 350°F for 35-50 minutes, or until light golden brown and a cake tester comes out clean or with only a few moist crumbs. Let the cake cool at room temperature for 5 minutes (preferably on a wire rack) before you invert it onto a serving plate or platter. It should easily come out of the pan. If any peaches fall out, just place them back on top, slice, and enjoy!

Pro Tip:

Check the cake at 30 minutes. If it’s browning too quickly, cover with tin foil.

Side-by-side of cake batter in skillet and baked peach upside-down cake.

Baking in a 9×13 Pan

If using a 9×13-inch baking dish, coat the bottom and sides thoroughly with nonstick spray. Prepare the butter and sugar mixture in a saucepan over medium heat, stirring until melted and combined. Pour it into the pan and spread it out evenly.

Add the sliced peaches on top of the sugar mixture, then pour the batter over them. Once baked and slightly cooled, run a butter knife or thin spatula around the edges of the cake to loosen it before turning it out onto a platter.

An upside down peach cake made with cake mix, showing the detailed placement of peach slices on top and the golden, fluffy texture of the baked cake.

Storage

Refrigerator: Store leftovers in the fridge for up to 5 days.

Freezer: Once the cake has cooled completely, you can wrap the individual slices tightly in plastic wrap and then a layer of foil to prevent freezer burn. Store them in a freezer bag and keep frozen for up to 2 months.

Tips for Success

This is a moist cake—peaches add a lot of natural moisture. If it seems too moist or underbaked in the center, try baking an extra 5–7 minutes.
Insert a toothpick in the center of the cake to check doneness—it should come out clean or with just a few moist crumbs.
Slightly under-ripe peaches? Add 1 tablespoon of sugar to the purée to boost sweetness.
The peach Jello adds flavor but gives the cake a denser texture. If you prefer a lighter cake, substitute the jello mix with 3 Tbsp sugar, 1 Tbsp lemon juice, and a bit of zest. Also, don’t substitute the oil for butter, as that would make the cake denser.

A slice of golden peach upside-down cake with visible peach slices on top, served on a plate and topped with a scoop of vanilla ice cream. A fork with a bite of cake rests nearby.

Additions and variations

No Jello? Use 3 Tbsp sugar + 1 Tbsp lemon juice + lemon zest.
Make it spiced: Add cinnamon or nutmeg to the cake batter.
Use a different fruit. Use other stone fruits like nectarines or apricots for a change in flavor. You can also use pineapple for a classic pineapple upside-down cake.
Add crunch: Sprinkle sliced almonds under the peaches.
Change extracts: Almond or bourbon extract work well with peaches.