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Ginger Peach Upside-Down Cake

 Ginger Peach Upside-Down Cake
β€œI made this cake often when our children were young,” recalls June Tubb of Viroqua, Wisconsin. β€œIt takes only five ingredients but looks so festive and tastes so good!”
12 ServingsPrep: 10 min. Bake: 35 min. + cooling


  • 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


  • 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.
  • Prepare gingerbread batter according to package directions for cake;
  • carefully pour over fruit.
  • 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.