This easy peach upside down cake is incredibly moist, topped with juicy canned peaches and a rich brown sugar caramel topping, and comes together with simple pantry ingredients. It's the perfect dessert when you want all the flavor of homemade peach cake without waiting for fresh peach season.
Okay so after making my first pineapple upside down cake from scratch, I knew I was onto something really, really good. If you've made that cake, you know. And if you haven't made it, what are you waiting for? ๐
That cake started me on this path of wonderfully moist and delicious upside down cakes. When I was wondering what fruits to use next, the thought of a blackberry and peach upside down cake was super appealing.
And because I didn't happen to have fresh peaches OR blackberries on hand, I made this peach cake recipe using canned peaches and frozen blackberries. And the good news? It was a winner! So you don't even have to wait for peach season to make this cake.
This recipe is pretty much based on the pineapple upside down cake recipe. Because why fix what's not broken... and all of that. So, overall, the ingredients and process are similar. But I'll talk you through it!
Jump to:
Why You'll Love This Recipe
- Made with canned peaches, so you can enjoy it year-round.
- The buttery brown sugar topping becomes a rich caramel sauce as it bakes.
- Soft, moist cake made without eggs.
- Beautiful enough for guests but easy enough for a weeknight dessert.
- Naturally gluten free with one simple flour swap.
Ingredient Notes and Substitutions
Flour
My favorite gluten free flour is Bob's Red Mill 1 to 1. I would recommend using this flour if you can, otherwise just make sure the blend you are using contains xanthan gum. Or if you are NOT looking to make this upside down peach cake gluten free, just use regular all-purpose flour (no need to adjust the measurement).
Canned peaches
I love using canned peaches because they're consistently sweet, already peeled, and available year-round. Be sure to drain them well before arranging them in the pan so excess liquid doesn't affect the caramel topping. I typically use sliced peaches in juice, but peaches packed in light syrup also work if drained thoroughly.
If you're looking for another easy peach dessert, my Peach Cobbler Cookies use fresh peaches and are another reader favorite.
Blackberries
If you want to use other frozen berries, depending on what you have in your freezer, feel free to do so! I just happen to love blackberries and peaches together. They add a pop of color and a slight tartness that balances the sweetness of the peaches, but the cake is still delicious if you leave them out. Fresh berries will work, too.
Milk
You can use either reduced fat or whole milk. I have tried both and don't see a difference in the end result.
Greek yogurt
Be sure to use plain Greek yogurt. Yogurt adds so much moisture and richness to this peach upside down cake recipe, and even helps bind, allowing us to make this cake without eggs! I always bake with either 0% or 2%.
Why This Recipe Works
- Canned peaches make the recipe easy any time of year.
- Brown sugar and butter create a rich caramel topping.
- Greek yogurt keeps the cake incredibly moist without eggs.
- Frozen blackberries add color and balance the sweetness.
Step-by-Step Instructions
STEP ONE: Start with the gooey topping. Pour the melted butter into a greased 9" cake pan, then sprinkle the brown sugar on top as evenly as you can.
STEP TWO: Arrange the canned peach slices and blackberries. As I mentioned, there's no right or wrong way to do this. Have fun with it!
STEP THREE: Combine the dry ingredients. Add the flour, baking powder, baking soda, and salt in a medium bowl and whisk it all together.
STEP FOUR: Cream the butter with the sugar. You'll want to beat the two ingredients until it's smooth. Add the Greek yogurt, milk, and vanilla extract and mix.
STEP FIVE: Add your dry ingredients. Mix on low speed until you have your cake batter.
STEP SIX: Pour the batter into your pan. This is a slightly thick batter, so gently spread it around to ensure the peaches are all covered.
STEP SEVEN: Bake on 350ยบF for 35-40 minutes. The cake is ready when the top is golden brown, springs back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool for about 10 minutes before inverting it. Waiting too long can cause the caramel topping to stick to the pan.
Expert Tips
- My #1 baking tip is always to use a scale to weigh your flour. This is so important because not all flour is created equal, and you don't want too much (or not enough) flour. You'll need 222 grams for this recipe.
- Don't skip greasing the pan! This is always important, but especially important with an upside down cake, because you don't want any of that gooey topping to stick to the pan.
- With any upside down cake recipe, I like to place the round cake pan on top of a baking sheet before placing into the oven (see photo above). I've personally never experienced overflow but, just in case, it's an easy way to avoid a potential mess in the oven.
- The specified bake time for this peach cake is 35-40, but I always recommend checking in around the 35 minute mark because all ovens are different.
- I've included detailed steps for easily inverting the cake below. My top tips: you want to make sure to really grease the pan before getting started and let the finished cake cool just slightly before attempting to flip.
- You want to invert while the cake is still warm. Don't do it right out of the oven, otherwise it will fall apart. But waiting for it to cool completely will also make it extra difficult to invert. The sweet spot is about 10 minutes of cool time.
- IF you have some of the topping still stuck to the bottom of the pan, don't sweat it. You can always gently scoop it up and arrange back on top of your cake.
- Fun serving suggestion: why not pair a warm slice of cake with a dollop of homemade whipped cream or vanilla ice cream?
Frequently Asked Questions
Yes, store any leftovers in an airtight container and refrigerate for 2-3 days. I think this cake is delicious cold, but you can always warm up individual slices in the microwave before serving.
I haven't tested it, but it should work. You would need your favorite non-dairy butter, milk, and yogurt. I recommend a non-dairy yogurt that's similar (in texture and fat content) to plain Greek yogurt.
Yes! Fresh peaches work beautifully when they're ripe and sweet. Peel and slice them before arranging them in the pan. If they're especially juicy, pat them dry with paper towels to prevent excess moisture from thinning the caramel topping.
Absolutely. The blackberries add color and a subtle tart flavor, but the cake is just as delicious made with only peaches.
It may seem intimidating to flip an upside down cake out from its pan. But it's really not difficult at all! You'll want to wait about 10 minutes to allow the cake to cool a bit in the pan. Then, gently run a knife all around the edges to separate the sides of the cake from the pan. Flip a plate over on top of the cake pan, hold both the pan and plate tightly with both hands, and quickly flip the whole thing over.
A little sticking is normal with upside down cakes because of the caramel topping. If some peaches or caramel remain in the pan after flipping, simply use a spoon to transfer them back onto the cake while it's still warm.
Yes. This cake keeps well in the refrigerator and is delicious served cold, at room temperature, or gently warmed before serving.
Yes. Wrap any leftover cake slices tightly in plastic wrap if you are planning to freeze. Allow the frozen slices to thaw in the refrigerator before enjoying.
If you've enjoyed this recipe, you'll love my cookbook! It includes 50+ exclusive gluten-free dessert recipes you won't find on the blog, all with the same approachable, reliable baking style.
Did you make my peach upside down cake using canned peaches? Tag me on Instagram @justastastyblog and #justastastyblog. And don't forget to subscribe to get new recipes delivered right to your inbox!
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๐ Recipe
Peach Upside Down Cake With Canned Peaches
Ingredients
For the topping:
- ยผ cup (56g) unsalted butter melted
- โ cup (66g) brown sugar packed
- 15 ounces canned peaches* drained
- 1 handful blackberries*
For the cake:
- 1 ยฝ cups (222g) flour* (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- ยผ teaspoon baking soda
- ยฝ cup (113g) unsalted butter room temperature
- โ cup (133g) granulated sugar
- ยฝ cup (113g) Greek yogurt room temperature
- ยฝ cup (120ml) milk room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ยฐF. Grease a 9" round cake pan. To make the topping, pour melted butter into pan and sprinkle brown sugar on top, swirling to cover the entire bottom of the pan. Place a single layer of peach slices and blackberries onto the melted butter and sugar mixture and set aside.ยผ cup (56g) unsalted butter, โ cup (66g) brown sugar, 15 ounces canned peaches*, 1 handful blackberries*
- In a small bowl, whisk the flour, baking powder, salt, and baking soda together. Set aside.1 ยฝ cups (222g) flour*, 2 teaspoons baking powder, ยฝ teaspoon salt, ยผ teaspoon baking soda
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the Greek yogurt, milk, and vanilla extract and mix until combined. Add the dry ingredients into the wet ingredients and stir on low speed until just combined.ยฝ cup (113g) unsalted butter, โ cup (133g) granulated sugar, ยฝ cup (113g) Greek yogurt, ยฝ cup (120ml) milk, 1 teaspoon vanilla extract
- Transfer the batter into the prepared pan, spreading evenly. Place the cake pan onto a baking sheet (optional, but recommended). Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and should spring back lightly when touched,
- Allow the cake to cool in the pan for 10 minutes. Use a knife to separate the sides of the cake from the pan, then invert cake onto a plate.
Notes
- You can use fresh or frozen peaches instead of canned peaches for this recipe, and fresh or frozen blackberries.
- You can use either AP flour or a gluten free flour blend, depending on whether you are looking to make this cake gluten free or not.ย
Fred says
I kept saying. "oh my goodness" the whole time I was going through this post. this peach upside down cake is a must-make. I should try it with some ice cream. Great post!
Taleen says
Thanks, Fred! Ice cream would go great with this cake.
Lucinda says
Looks delicious, I love peaches.
Lynsey says
I'm in the UK and cant get my hands on 1:1 flour. What could I use instead?
Taleen Benson says
Unfortunately I'm not familiar with what you have available in the UK but any gluten free blend that contains xanthan gum should work.
Leslie says
This looks like the PERFECT texture! I love how you added some blackberries to this as well. Perfection!
Taleen says
Thank you, Leslie!
Lesli Schwartz says
I love peach everything this time of year! I'll have to use up some of my Georgia peaches for this upside-down cake!
Taleen says
Me too! Sounds like a great plan.
Stine Mari says
I love how you broke down the ingredients for us to better understand why each ingredient is there! I love peach cake and this looks amazing!
Taleen says
Thank you!
Maria says
That topping is perfection, the caramelization adds such a lovely flavor to the cake, and I love the combination of the peaches and blackberries.
Taleen says
Thanks so much!
Amy Liu Dong says
I love peaches and your peach cake is a divine for me. I'll be making this cake recipe and aside for me, hope everyone will like it,
Taleen says
Thank you!
Sarah James says
I love an upside pineapple cake and what a great idea to use peaches and blackberries. My mouth is watering at the thought of the buttery brown sugar caramelising with the fruit. Thanks for sharing your recipe.
Taleen says
Thank you, Sarah!
Jayashree T.Rao says
I love peaches and this is such a lovely one. I must make this when I have them.
Taleen says
Thank you!
Emily says
I can't get enough of fresh peaches this summer! This peach upside down cake really hit the spot and was a great way to use one of my fave summer fruits! Love that your recipe is gluten free too!
Taleen says
Me too! Thanks Emily!
Marta says
I've always made pineapple upside down cake, but never peach. This is such a fantastic idea!
Taleen says
Thank you, Marta!
Gail Montero says
What a delicious way to enjoy fresh peaches this summer season! I need to add this to my summer baking!
Taleen says
Thank you, Gail!
Jen | Jen's Food Lab says
Wow it's so tough to make a gluten free and eggless cake, so I'm so impressed. Thank you so for sharing!
Taleen says
Thanks so much, Jen!
Alexis says
Iโve been looking for a GF cake for my daughterโs upcoming birthday. She loved this! Thank you.
Taleen says
That's so great to hear! Thank you!
Beth says
I'm looking forward to trying this with some peaches and plums that I think would be better cooked than fresh - and what a treat!
Taleen says
Thank you, Beth! Plums would be delicious here!
Ramona says
I love making any cake that includes peaches or any sort of fruits in it! I also love how you made it an upside-down cake. This looks very exciting, but also super delicious! I need to try this recipe asap for a dessert. Thank you for sharing this recipe.
Taleen says
Thanks, Ramona!
sapana says
Such soft and moist-looking stone fruit cake, I love peaches so will definitely try making this cake and for me, the plus point is it is eggless.
Taleen says
Thank you!
Alena says
I love how moist and delicious this cake is! And the peach addition instead of pineapple makes it so much tastier in my opinion!
Taleen says
Thank you!
Alena says
I love how moist and delicious this cake is! And the peach instead of pineapple makes it so much tastier in my opinion!
Veronica Lemon says
Hi there,
My daughter is raving about this cake and has passed on the recipe. Could you answer a couple of questions, though?
- I don't need to make the cake gluten free, so do I just replace the g-free flour and baking powder with self-raising flour? And keep the bicarb?
- And please can you tell me what size round cake pan you used? I have lots of different sizes, but presumably I need something fairly large if the cake serves 12?
Many thanks!
Taleen Benson says
Hi Veronica, I'm so glad your daughter loved this cake! I'm honestly not sure what adjustments would need to be made if you used self-rising flour. Do you have all-purpose flour? That would be a better swap because then you won't need to adjust/omit the baking powder and baking soda. Regarding the pan size, I used a 9-inch round pan. I may need to edit the number of servings, it would be 12 small slices!
Emily says
It was so easy and delicious. I used blueberries instead of blackberries because that's what I had ๐ค
Taleen Benson says
I'm so happy to hear that, thank you Emily!
Violet says
I am 22 and new to baking. This was the first recipe I have ever made entirely from scratch, and it went mostly good. The cake smells amazing. I replaced the plain yogurt with strawberry yoplait because it's all the store near me had. And instead of blackberries, I had intended to use fresh strawberries but realized when I got home that I only had 2, so that wouldn't work. I wound up using strawberry pie filling with the canned peaches. Fast forward, the cake is now out of the oven and feels like it's full of air and the juices at the bottom of the pan are bubbling like crazy. Hopefully when it cools it's good.
The actual recipe was easy to follow, but took me a long time, probably 45 mins of prep and then like 50 mins in the oven.
We'll see how it turns out after I take it out but maybe pie filling wasn't the way to go haha.
Thanks for a fun introduction to baking from scratch. I will keep trying to make this until I can get it right!
Taleen Benson says
Thank you Violet, I hope you try more of my recipes!
Violet says
Update: it was amazing! everyone loved it.
I am making my second version now: canned apples and blueberries. This time the prep only took me 33 mins!
Thank you for igniting my new passion <3
Taleen Benson says
I'm so glad, Violet!
Shelby Spencer says
Could you use this recipe in muffin tins instead to create little individual cakes instead of a 9" round cake? I don't need GF and would anything change for the smaller sizes (including temp or minutes long in baking)? What could I use as a substitute for Greek yogurt, (I'm not a fan)? Also, sometimes I have the time and sometimes I don't. Could this recipe use a boxed cake mix instead of homemade if needed in a pinch, I know, blasphemy, I'm so sorry. What would you recommend, a yellow cake or something else? Would you then use the baking recommendations on the box? Thank you so much and this absolutely looks and sounds incredible!!!!! Thank you for sharing!
Taleen Benson says
Thank you so much! Great questions! I haven't tested all of these variations, so I can only give my best guesses here.
For muffins/individual cakes: I think it could work in muffin tins, but I haven't tried it myself, so you'd likely need to adjust the bake time (and possibly lower it quite a bit). I'd start checking early. If you don't need GF, a regular all-purpose flour should work fine. For the Greek yogurt, sour cream would probably be my first substitute.
And honestly, no judgment on the boxed mix! A yellow or vanilla cake mix would probably pair nicely with the peaches. I haven't tested it, so I'd follow the box directions as your starting point and adapt the topping portion of the recipe.
If you try any of these variations, I'd love to hear how they turn out!