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    Home » Cakes

    Easy Gluten Free Peach Upside Down Cake With Canned Peaches

    Published: Feb 2, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 38 Comments

    Jump to Recipe

    My easy gluten free peach upside down cake is perfectly moist and topped with juicy canned peaches, blackberries, plus brown sugar. It's got the best gooey caramel topping and we're making it all without eggs!

    Peach upside down cake topped with blackberries and peach slices.
    I just love the way the peaches and blackberries look together on this cake.

    Okay so after making my first gluten free and eggless 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? 😉

    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
    • Ingredient Notes and Substitutions
    • Step-by-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like
    Slice of peach upside down cake.
    Look at that fluffy and moist texture!

    Why You'll Love This Recipe

    • The gooey caramel topping. I mean, seriously, look at it. Brown sugar + melted butter is always a good idea.
    • And speaking of the topping, this peach cake is so pretty yet so easy at the same time. You can arrange the peach slices and blackberries ANY way you like!
    • This deliciously moist cake is made without eggs and doesn't call for an egg replacer.

    Ingredient Notes and Substitutions

    Peach cake ingredients.
    See below for notes and variations.
    • Gluten free flour: My favorite gluten free flour blend 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.
    • Peaches: Any canned peaches will work, you'll just want to make sure to drain before using. I love the ease and convenience of using canned peaches. However, you might be wondering if you can use fresh or frozen peaches if that's what you have on hand. You should be able to swap that in, no problem.
    • 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. 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. I always bake with either 0% or 2%.

    Step-by-Step Instructions

    Steps for making peach cake.

    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.

    Steps for making peach cake.
    You should have a relatively thick 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 350ºF for 35-40 minutes. You'll know it's done when a toothpick inserted into the center of the cake comes out clean. Wait for the peach cake to cool before inverting onto a plate.

    Expert Tips

    • My #1 baking tip is always to use a scale to weigh your flour. This is so important because not all gluten free flour blends are created equal, and you don't want too much (or not enough) flour. You'll need 222 grams for this recipe.
    • 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.
    Close-up of peach upside down cake.
    That gooey topping is the star of the show.
    • 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 a bit before attempting to flip.
    • 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?
    Slice of peach upside down cake on a plate.
    Don't forget the tea or coffee!

    Frequently Asked Questions

    How do I store peach upside down cake? Does it need to be refrigerated?

    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.

    Can I make this cake dairy free?

    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.

    How do I flip this upside down cake?

    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.

    Can I freeze this cake?

    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.

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    📖 Recipe

    Gluten Free Peach Upside Down Cake With Canned Peaches

    Print Recipe
    A moist and delicious peach cake topped with juicy canned peaches, blackberries, and gooey brown sugar!
    Course Dessert, Snack
    Cuisine American
    Keyword blackberry, eggless, gluten free, peach, upside down cake
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Servings 12 servings
    Calories 260
    Author Taleen Benson

    Ingredients

    For the topping:

    • ¼ cup (56g) unsalted butter melted
    • ⅓ cup (66g) brown sugar packed
    • 15 ounces canned sliced peaches drained
    • 1 handful blackberries

    For the cake:

    • 1 ½ cups (222g) gluten free flour blend
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ cup (113g) unsalted butter room temperature
    • ⅔ cup (133g) granulated sugar
    • ½ cup (113g) Greek yogurt room temperature
    • ½ cup (120ml) milk room temperature
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350°F. 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.
    • In a small bowl, whisk the flour, baking powder, salt, and baking soda together. Set aside.
    • 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.
    • 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.
    • 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 for this recipe, and fresh or frozen blackberries.

    Nutrition

    Calories: 260kcal

    Related Recipes You Might Like

    • Easy Gluten Free Peach Cobbler From Scratch
    • Easy Peach Cobbler Cookies
    • Apricot Crumble Bars - Gluten Free, Eggless
    • Apple Sour Cream Cake
    « Strawberry Brownies From Scratch - Gluten Free, Eggless
    Easy Homemade Gluten Free Graham Crackers »

    Reader Interactions

    Comments

    1. Fred says

      August 04, 2020 at 9:49 pm

      5 stars
      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!

      Reply
      • Taleen says

        August 05, 2020 at 9:11 am

        Thanks, Fred! Ice cream would go great with this cake.

        Reply
      • Lucinda says

        April 21, 2022 at 8:24 am

        5 stars
        Looks delicious, I love peaches.

        Reply
    2. Leslie says

      August 05, 2020 at 10:51 am

      5 stars
      This looks like the PERFECT texture! I love how you added some blackberries to this as well. Perfection!

      Reply
      • Taleen says

        August 05, 2020 at 11:05 am

        Thank you, Leslie!

        Reply
    3. Lesli Schwartz says

      August 06, 2020 at 7:29 am

      5 stars
      I love peach everything this time of year! I'll have to use up some of my Georgia peaches for this upside-down cake!

      Reply
      • Taleen says

        August 06, 2020 at 12:13 pm

        Me too! Sounds like a great plan.

        Reply
    4. Stine Mari says

      August 06, 2020 at 12:11 pm

      5 stars
      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!

      Reply
      • Taleen says

        August 06, 2020 at 12:13 pm

        Thank you!

        Reply
    5. Maria says

      August 06, 2020 at 6:40 pm

      5 stars
      That topping is perfection, the caramelization adds such a lovely flavor to the cake, and I love the combination of the peaches and blackberries.

      Reply
      • Taleen says

        August 06, 2020 at 8:12 pm

        Thanks so much!

        Reply
    6. Amy Liu Dong says

      August 06, 2020 at 7:43 pm

      5 stars
      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,

      Reply
      • Taleen says

        August 06, 2020 at 8:12 pm

        Thank you!

        Reply
    7. Sarah James says

      August 07, 2020 at 4:11 am

      5 stars
      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.

      Reply
      • Taleen says

        August 07, 2020 at 10:54 am

        Thank you, Sarah!

        Reply
    8. Jayashree T.Rao says

      August 07, 2020 at 9:52 am

      5 stars
      I love peaches and this is such a lovely one. I must make this when I have them.

      Reply
      • Taleen says

        August 07, 2020 at 10:53 am

        Thank you!

        Reply
    9. Emily says

      August 07, 2020 at 11:03 pm

      5 stars
      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!

      Reply
      • Taleen says

        August 08, 2020 at 1:24 pm

        Me too! Thanks Emily!

        Reply
    10. Marta says

      August 08, 2020 at 7:04 am

      5 stars
      I've always made pineapple upside down cake, but never peach. This is such a fantastic idea!

      Reply
      • Taleen says

        August 08, 2020 at 1:24 pm

        Thank you, Marta!

        Reply
    11. Gail Montero says

      August 08, 2020 at 6:48 pm

      5 stars
      What a delicious way to enjoy fresh peaches this summer season! I need to add this to my summer baking!

      Reply
      • Taleen says

        August 09, 2020 at 12:59 pm

        Thank you, Gail!

        Reply
    12. Jen | Jen's Food Lab says

      August 08, 2020 at 10:36 pm

      5 stars
      Wow it's so tough to make a gluten free and eggless cake, so I'm so impressed. Thank you so for sharing!

      Reply
      • Taleen says

        August 09, 2020 at 12:59 pm

        Thanks so much, Jen!

        Reply
    13. Alexis says

      August 09, 2020 at 6:36 am

      I’ve been looking for a GF cake for my daughter’s upcoming birthday. She loved this! Thank you.

      Reply
      • Taleen says

        August 09, 2020 at 12:59 pm

        That's so great to hear! Thank you!

        Reply
    14. Beth says

      August 10, 2020 at 12:04 am

      5 stars
      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!

      Reply
      • Taleen says

        August 10, 2020 at 8:45 am

        Thank you, Beth! Plums would be delicious here!

        Reply
    15. Ramona says

      August 10, 2020 at 1:34 am

      5 stars
      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.

      Reply
      • Taleen says

        August 10, 2020 at 8:45 am

        Thanks, Ramona!

        Reply
    16. sapana says

      August 10, 2020 at 2:45 am

      5 stars
      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.

      Reply
      • Taleen says

        August 10, 2020 at 8:45 am

        Thank you!

        Reply
    17. Alena says

      August 10, 2020 at 6:40 am

      5 stars
      I love how moist and delicious this cake is! And the peach addition instead of pineapple makes it so much tastier in my opinion!

      Reply
      • Taleen says

        August 10, 2020 at 8:46 am

        Thank you!

        Reply
    18. Alena says

      August 10, 2020 at 6:40 am

      5 stars
      I love how moist and delicious this cake is! And the peach instead of pineapple makes it so much tastier in my opinion!

      Reply
    19. Veronica Lemon says

      November 04, 2022 at 11:34 pm

      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!

      Reply
      • Taleen Benson says

        November 05, 2022 at 10:07 am

        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!

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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