Ginger Peach Upside-Down Cake Recipe
Ginger Peach Upside-Down Cake Recipe photo by Taste of Home
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Ginger Peach Upside-Down Cake Recipe

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“I made this cake often when our children were young,” recalls June Tubb of Viroqua, Wisconsin. “It takes only five ingredients but looks so festive and tastes so good!”
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 can (15-1/4 ounces) sliced peaches, drained and patted dry
  • 1/4 cup red candied cherries, halved
  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix


  1. In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan.
  2. Prepare gingerbread batter according to package directions for cake; carefully pour over fruit.
  3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting. Yield: 12 servings.
Originally published as Ginger Peach Upside-Down Cake in Simple & Delicious November/December 2007, p10

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