This Peach Raspberry Upside-Down Cake is a delightful twist on the traditional upside-down cake. With vibrant, caramelized peaches and tart raspberries nestled on top of a soft, buttery vanilla cake, each slice offers a perfect balance of sweetness and fruity freshness. The golden fruit topping makes for a show-stopping presentation, ideal for any special occasion or a summer dessert table.

Why You’ll Love This Recipe

This recipe combines the comforting charm of a classic upside-down cake with the vibrant flavors of summer fruits. The peaches add a rich, syrupy sweetness while the raspberries bring just the right amount of tartness. It is simple to make, visually stunning, and delivers a moist, fluffy crumb every time. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake is always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Canned or fresh peach slices
Fresh raspberries
Unsalted butter
Brown sugar
All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Whole milk
Vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease a square or round cake pan.
Make the fruit layer: Melt butter in the bottom of the pan and sprinkle with brown sugar. Arrange peach slices and raspberries over the butter-sugar mixture.
Prepare the cake batter: In a bowl, sift together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Combine and mix: Gradually add the dry ingredients to the wet mixture, alternating with milk until a smooth batter forms.
Pour the batter over the arranged fruit in the pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes, then carefully invert the cake onto a serving plate. Let it rest before serving to allow the juices to settle.

Servings and timing

Servings: 8
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes

Variations

Fruit substitutions: Try plums, nectarines, or blueberries in place of peaches and raspberries.
Spiced version: Add a touch of cinnamon or nutmeg to the batter for a warming twist.
Gluten-free: Substitute the flour with a gluten-free all-purpose blend.
Mini cakes: Use muffin tins to make individual upside-down cakes for a party-friendly dessert.

Storage/reheating

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for 10–15 seconds or warm in a low oven at 300°F (150°C) for 5–10 minutes.

FAQs

How do I prevent the fruit from sinking into the batter?

Layer the fruit evenly and pour the batter gently to keep them in place.

Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess moisture.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld.

What pan size is best for this cake?

An 8-inch square or round cake pan works best.

Can I use canned peaches?

Absolutely. Just be sure to drain them well before using.

How do I invert the cake without it falling apart?

Let it cool for 10 minutes, then run a knife around the edges and invert quickly and confidently.

Can I use oil instead of butter in the batter?

Butter is preferred for flavor, but neutral oil can be substituted in a pinch.

Is this cake supposed to be served warm or cold?

It can be served warm, room temperature, or cold based on preference.

Can I freeze this cake?

Yes. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

What pairs well with this cake?

Vanilla ice cream, whipped cream, or a light fruit compote complement it well.

Conclusion

The Peach Raspberry Upside-Down Cake is a stunning and flavorful dessert that’s as easy to prepare as it is delightful to serve. Whether you’re hosting a summer gathering or simply treating yourself to something special, this cake delivers both beauty and taste in every slice.

Peach Raspberry Upside-Down Cake

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A delightful summer dessert featuring caramelized peaches and raspberries baked into a soft vanilla cake, flipped upside down for a beautiful fruity topping.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt 1/4 cup butter in a saucepan and stir in 1/2 cup brown sugar until smooth. Pour into the bottom of the prepared pan.
Arrange sliced peaches in a circular pattern over the sugar mixture. Scatter raspberries evenly on top.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour.
Spread batter over the fruit in the pan, smoothing the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
Let cool before serving.