This peach upside down cake made with cake mix is full of juicy peaches and buttery caramel flavor. It bakes up fluffy, golden, and surprisingly easy with just a few steps.
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
Instructions
- Preheat oven to 350°F. In a 10-inch (or larger) cast iron skillet or baking dish (*see instructions on how to bake in 9x13 pan below), melt the butter over medium heat. Stir in both sugars until combined, then turn off heat.¼ cup unsalted butter, ¼ cup light brown sugar, ¼ cup granulated sugar
- Slice peaches into ½-inch wedges, skins on.6 ripe peaches
- Purée 2 cups of sliced peaches in a food processor. Measure out 1 cup of purée and discard the rest.
- Stir the peach Jello mix and vanilla into the purée.3 Tablespoons peach jello mix, 1 teaspoon vanilla extract
- Arrange remaining peach slices over the butter-sugar mixture in the skillet.
- In a bowl of a stand mixer, or in a large mixing bowl with a hand mixer, combine cake mix, peach purée, eggs, half-and-half, and oil. Beat on high until smooth, about 2 minutes.1 box, 3 large eggs, ¼ cup half-and-half, ¼ cup vegetable oil
- Pour batter over the peaches and spread evenly.
- Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. (Check at 30 minutes; if browning too quickly, cover loosely with foil.)
- Let cake rest for 5 minutes. Place a large plate or platter over the skillet, take a deep breath, and carefully flip it over. If any peaches stick, just lift and place them back on top.
Notes
Slicing peaches: Freestone peaches are the easiest to work with, but if you have cling peaches, score the peach into quarters, use a small knife to carefully cut around the pit, then cut each quarter into thirds.
To bake in a 9 x 13 pan: Grease the sides and bottom of the pan with nonstick spray. Melt butter in a small saucepan, whisk in sugars until combined, then spread evenly on bottom of pan. Continue with the recipe as written above. 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.
Nutrition
Calories: 370kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 367mg | Potassium: 166mg | Fiber: 2g | Sugar: 41g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!