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

Peach Upside-Down Cake Recipe

Read Reviews
5 6 5
Publisher Photo
Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 6-8 servings


  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 can (29 ounces) peach halves
  • 1/4 cup flaked coconut
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Nutritional Facts

1 serving (1 piece) equals 351 calories, 10 g fat (6 g saturated fat), 74 mg cholesterol, 236 mg sodium, 64 g carbohydrate, 2 g fiber, 4 g protein.


  1. Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside.
  2. In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well.
  3. Pour over peaches. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm. Yield: 6-8 servings.
Originally published as Peach Upside-Down Cake in Taste of Home April/May 1998, p8

Reviews for Peach Upside-Down Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 10, 2015

"I tried this recipe and I did make adjustments: I used a 15-oz. can of apricot halves in its juice and pear juice which I drained off and reserved for the batter: 6 Tbsp. instead of the peach halves. I used 1/3 cup flaked coconut. I think for me that it would've been better if I'd greased and floured my

9" round baking pan! I'd also baked the cake 55 minutes and the cake did test done, but the top was quite firm and browned. It WAS very good, but I know now that if I make this cake again, to bake just 50 minutes! I also probably would use about 6 Tbsp. of melted butter-I don't think that 1/3 cup of butter was enough! I admit that I HAD combined the brown sugar with the melted butter-next time, I'll plan to sprinkle the brown sugar over the melted butter! This IS a good recipe and thank you for sharing it with Taste of Home!

Reviewed Oct. 3, 2014

"This is really good!"

Reviewed Apr. 8, 2014

"Reminds me of my mother's homemade upside down cake."

Reviewed Aug. 22, 2011

"I made this many years ago, lost my recipe and found it here, Yea!!! I can't wait to make this again.... I just love the coconut in this!!!"

Reviewed Aug. 22, 2011

"I made this many years ago, couldn't find the recipe until now...YEA! I can't wait to make this again!!! the coconut is wonderful."

Loading Image