This peach upside down cake only calls for just a few ingredients including yellow cake mix and fresh peaches. Whether it’s peach season or not, you can whip up this easy cake for the holidays, a potluck, or to enjoy over the weekend.
Why this peach upside down cake recipe works
Making upside down cakes doesn’t have to be intimidating. With this recipe, you get to skip the homemade route that calls for flour, baking powder and salt, and the cake pan. Instead, you’ll use your slow cooker to make a delicious cake that will taste like it’s homemade from scratch.
It resembles a pineapple upside down cake, but with a different fruit flavor – hence, the peach slices! With a quick prep time and cook time, this is one easy peach upside down cake you’ll want to make well beyond the holidays.
- Non stick cooking spray: Instead of using parchment paper, I like to spray a heavy coat of nonstick spray to keep the cake from sticking.
- Butter: Salted butter is the way to go with this recipe to add more flavor.
- Brown Sugar: Used to make a brown sugar mixture that will be on the bottom of the pan and once cooked, will create a slightly hardened but tender crumb on top.
- Peaches: I suggest using freshly sliced and peeled peaches for this recipe.
- Yellow Cake Mix: I personally use Betty Crocker but you can use any brand of your choice.
- Cake Mix Ingredients: Oil, water, and large eggs are the most commonly used ingredients for making a light and fluffy cake.
- Vanilla Extract: Easily add a hint of vanilla by using a teaspoon of vanilla extract.
Step One – Add the melted butter to the bottom of the slow cooker that has been sprayed HEAVILY with nonstick spray. Sprinkle over the brown sugar and mix lightly with a spoon to spread out evenly.
Step Two – Lay down the peach slices on top of the brown sugar mixture.
Step Three – In a medium bowl add the cake mix, water, eggs, oil, and vanilla to make the cake batter. Mix with a spoon until combined, do not overmix or try to remove the lumps.
Step Four – Pour the batter evenly over the peaches in the slow cooker.
Step Five – Place the lid on the slow cooker and cook on HIGH for 2 hours. The top should be golden brown.
Step Six – Remove the insert to a cooling wire rack when the cake is done. Let the cake cool for about 20 minutes (or to room temperature) before attempting to turn it over onto a platter or cutting board. It is best served fresh, enjoy!
How to serve
- One of the best ways to serve this delicious cake is on a serving platter or serving plate.
- You can serve it with extra slices of yellow peaches, a side of vanilla ice cream, and/or a squirt of whipped cream and some crushed nuts to sprinkle on top.
- If you have some on hand, consider adding a drizzle of caramel sauce for an extra special touch.
For the best peach cake, I recommend using ripe peaches. Canned peaches will not hold up as well since they have been in syrup for a while. I also recommend that you not use frozen peaches.
Sure. Vanilla always tastes great but you can play around with almond flavoring or almond extract.
It should be set in the center or you see if any batter is left on a toothpick inserted in the middle. Depending on how hot your crockpot gets, you can adjust the cooking time. Keep the lid on your slow cooker the entire cooking time in ensure the heat remains trapped.
Place any remaining cake in an airtight container. It can be kept on the kitchen counter but eaten within 2-3 days. If you want to last a bit longer, put it in the fridge.
You can, but I wouldn’t go above medium speed. You don’t want to overmix the batter and having lumps is perfectly okay.
Sure! It keeps well both in the slow cooker or on a serving platter and refrigerated.
Yes. Both work the same with a 1:1 ratio.
Yes. You can use a 9×13 pan. Some people have used a prepared cake pan and gotten the same results. I recommend that you preheat the oven before putting the cake in and bake it on no higher than 375 degrees.
More slow cooker cake recipes
- Slow Cooker Smores Cake
- Slow Cooker Chocolate Lava Cake
- Slow Cooker Lemon Spoon Cake
- Slow Cooker Carrot Cake
- Slow Cooker Cherry Dump Cake
Slow Cooker Peach Upside Down Cake
- non stick cooking spray
- ¼ cup salted butter melted
- 1 cup brown sugar
- 3-4 peaches peeled and sliced
- 15.25 oz. yellow cake mix I use betty crocker
- ½ cup oil
- 1 cup water
- 3 large eggs
- 1 tsp. vanilla extract
- Spray your slow cooker HEAVILY with nonstick spray or rub down with butter or oil.
- Add the melted butter to the bottom of the slow cooker and sprinkle over the brown sugar. Mix lightly with a spoon and spread out evenly over the bottom of your slow cooker.
- Lay down the peach slices top of the brown sugar mixture.
- In a medium sized bowl add the cake mix, water, eggs, oil and vanilla. Mix with a spoon until combined, do not overmix or try to remove the lumps.
- Pour the batter over the peaches in the slow cooker.
- Place the lid on the slow cooker and cook on HIGH for 2 hours. If your slow cooker cooks hot, it may be a little less time. You know your cake is done when the cake is set in the center.
- Remove the insert to a cooling rack when the cake is done. Let cool for about 20 minutes before attempting to turn over onto a platter or cutting board.
- Flipping the cake on to a platter or cutting board works best with two people if possible.
- For the best peach cake, I recommend using ripe peaches. Canned peaches will not hold up as well since they have been in syrup for a while. I also recommend that you not use frozen peaches.
- Place any remaining cake in an airtight container. It can be kept on the kitchen counter but eaten within 2-3 days. If you want to last a bit longer, put it in the fridge.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.