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Effortless Skillet Peach Upside Down Cake

This easy, comforting Peach Upside Down Cake features tender, caramelized peaches atop a moist, fluffy cake. Using a secret ingredient for enhanced peach flavor and a cake mix for convenience, it's a quick, low-effort dessert that delivers maximum deliciousness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Caramelized Peach Topping
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
For the Peach Cake
  • 6 ripe peaches washed, dried, and sliced ½-inch thick (2 cups pureed, 1 cup reserved for cake)
  • 3 tbsp peach Jell-O mix about half of a 3-oz box
  • 1 tsp vanilla extract
  • 1 box yellow cake mix 15.25-ounce
  • 3 large eggs
  • 1/4 cup half-and-half
  • 1/4 cup vegetable oil

Equipment

  • 10-inch cast iron skillet (or similar round baking dish)
  • Food Processor
  • Electric Mixer
  • Large Mixing Bowl
  • Spatula
  • Toothpick
  • Oven mitts
  • Large plate or platter

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grab your 10-inch (or larger) cast iron skillet (or similar round baking dish). Place it on the stove over medium heat and melt the unsalted butter. Once liquid, stir in both the light brown sugar and granulated sugar until happily combined and thick and syrupy. Take it off the heat.
  2. Step 2: Wash and pat dry the peaches. Slice them into ½-inch thick wedges. Take about 2 cups of the sliced peaches and purée them in a food processor until smooth. Measure out 1 cup of this peach purée and set it aside; you won't need the rest.
  3. Step 3: Into the reserved 1 cup of peach purée, stir in the peach Jell-O mix and the vanilla extract. Whisk until nicely blended.
  4. Step 4: Go back to your skillet with the butter and sugar mixture. Artfully arrange the remaining peach slices over the top, spreading them out evenly.
  5. Step 5: In a large mixing bowl, combine your yellow cake mix, the peach purée mixture, the eggs, half-and-half, and vegetable oil. Beat with an electric mixer on high speed for about 2 minutes until the batter is smooth and luscious, with no dry spots.
  6. Step 6: Carefully pour the batter right over the arranged peaches in the skillet. Use a spatula to gently spread it out evenly. Slide your skillet into the preheated oven and bake for 35-40 minutes. It's ready when a toothpick inserted into the center comes out clean. If browning too quickly, loosely tent with foil.
  7. Step 7: Once out of the oven, let the cake cool in the skillet for just 5 minutes. Place a large plate or platter (bigger than your skillet!) upside down over the skillet. With oven mitts on, firmly hold the plate and skillet together, and in one swift, confident motion, flip it over! Carefully lift the skillet off. If any peach slices stick, gently lift them with a spatula and place them back onto the cake. Serve immediately.

Notes

This recipe is very versatile. If fresh peaches are not in season or unavailable, use a 15-ounce can of sliced peaches, drained very well and patted dry; remember to purée half as per instructions. If you don't have peach Jell-O mix, you can omit it; consider adding an extra teaspoon of vanilla or a dash of almond extract to the batter for flavor. Other fruit options include sliced apples, canned pineapple rings, nectarines, or plums. For the cake mix, vanilla or butter pecan also work. Dairy swaps for half-and-half include whole milk, light cream, or evaporated milk. Enhance flavors with a pinch of cinnamon, nutmeg, or almond extract in the batter. Serve warm with vanilla ice cream, whipped cream, or caramel sauce.
For best results, do not overmix the batter; stop once combined and smooth. Ripe peaches are key for juicy, flavorful cake. The 5-minute cool-down before flipping is crucial for a clean release. A well-seasoned cast iron skillet ensures even caramelization and heat distribution. If the top browns too quickly during baking, loosely tent with foil.
Store the cake loosely covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for 4-5 days. It can also be frozen for 2-3 months by wrapping individual slices or the whole cooled cake tightly in plastic wrap, then in foil. Thaw in the refrigerator overnight or at room temperature. Reheat slices in the microwave (15-30 seconds) or a low oven (250°F / 120°C).