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Ultra-moist, loaded with summer flavors, and infused with an easy 5-minute caramel sauce, this Peach Upside Down Cake is a sweet summer pleasure!

Peach Upside Down Cake from Scratch with Raspberries

One of my most anticipated moments is when the “Peach Truck” arrives here in Wisconsin.

Every summer, this family-owned business drives fresh peaches up from Georgia, then sells them at pop ups throughout the city.

And every summer, I go crazy and overbuy them.

Although, when Peach PancakesPeach Crisp, Baked Peaches, and Peach Shortcake are all options for the baking, can you really overbuy peaches? I think not.

For this year’s haul, I couldn’t get an old-fashioned peach upside down cake out of my head!

Moist peach upside down cake

5 Star Review

“Love this recipe! It was the perfect way to use my last few peaches from the farmers market! So summery and delicious, I’ll definitely be making this one again.”

— Alexis —

Classic upside down cake recipes typically call for canned pineapple, jarred maraschino cherries, and boxed cake mix.

Perfect summer peaches, however, deserve more than a mix.

I wanted a real-deal peach upside down cake from scratch made with whole, good-for-you ingredients (just like this homemade Dutch Oven Peach Cobbler).

Easy Peach Upside Down Cake from scratch!

How to Make Peach Upside Down Cake

This marvelously moist peach cake is made with whole wheat flour, mostly naturally sweetened, and bejeweled with plump fresh red raspberries (which are also delish tucked into these Raspberry Muffins).

Why are Upside Down Cakes Upside Down?

Back in the good ol’ days, cakes were traditionally cooked in cast iron skillets or Dutch ovens rather than the round cake pans or sheet pans we use today.

Back then, adding a bit of sugar and fresh fruit to the bottom of the skillet before adding cake batter was a practical way to make a stunning-looking cake with tons of yummy caramelized flavor without a ton of extra effort.

The Ingredients

  • Peaches. These juicy little treasures as packed with fiber, powerful antioxidants, and vitamins C, K, and E. They’re hands down one of my favorite fruits to incorporate into sweet and savory summer recipes.

Ingredient Note

You can also make this peach upside down cake with frozen peaches. Frozen sliced peaches are a great option if you don’t have access to good-quality fresh peaches when baking this peach upside down cake. Simply add the frozen peaches as you would fresh—no need to thaw!

  • Raspberries. I love how the raspberries’ tartness counters the peaches’ sweetness. Plus, their ruby red color adds a nice contrast to the sunshine yellow hue of the peaches. (They’re also a dream in these Raspberry Scones!)

Market Swap

If you don’t enjoy raspberries, feel free to swap them for a different berry of your choice. Blueberries, blackberries, or strawberries would all be lovely choices. Or use only peaches.

  • Coconut Sugar + Butter. This recipe begins with a five-minute caramel made by melting coconut sugar and butter on the stove. No tricks or candy thermometer required.

Substitution Tip

You can make this fuss-free caramel with vegan butter spread for a dairy-free option (or try my Vegan Caramel Sauce). Additionally, you can substitute brown sugar for coconut sugar if that’s what you keep stocked in your kitchen.

  • Ginger. Pairs with the peaches like a dream to give this easy peach upside down cake wonderful spice and subtle bite.
  • Honey + Sugar. Rather than using only sugar, I opted for a blend of sugar and honey to incorporate some natural sweetener into the cake.
  • Flour. A blend of all-purpose and whole wheat pastry flour keeps this cake (and this Berry Crumb Cake) light and fluffy while sneaking in a bit of whole grain goodness and extra fiber.

Substitution Tip

If you don’t have whole wheat pastry flour stocked, you may use an equal amount of all purpose flour instead. You’ll lose the whole grain benefits, but the cake will still be delicious!

  • Egg. For tenderness and lift.
  • Almond Milk. Contributes necessary moisture that brings the batter together.

Substitution Tip

Or swap for any plant-based or dairy milk of your choice.

  • Baking Powder + Baking Soda. For a one-two punch of leavening power.
  • Vanilla. To balance and enhance all the lovely summer flavors of this healthy peach upside down cake.
ingredients to make fresh or frozen peach upside down cake

The Directions

  1. Melt the butter, sugar, and ginger together to make the caramel. Spoon into a greased 9-inch round cake pan.


I found it worked best to use the back of a spoon, then gently press it with my fingers once the caramel was cool enough.

  1. Arrange the peaches and raspberries on top of the caramel. Make the cake and spread on top of the fruit.


Do not overmix the cake! The batter will be very thick.

  1. Bake peach upside down cake at 350 degrees F for 25 to 30 minutes. Let cool for 10 minutes in the pan, then invert the cake onto a serving plate. Let the cake rest for 1 minute. Then, gently lift the pan away from the cake and marvel at your peachy masterpiece. ENJOY!


Do not rush the unmolding. This moist peach cake will smell like sweet summer heaven, and I know you will want to reveal your masterpiece the moment it exits the oven, but please take your time. Your patience will be rewarded with a clean lift and a pretty design.

Raspberry Peach Upside Down Cake no cake mix!

Storage Tips

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or let come to room temperature before serving.
  • To Freeze. When wrapped tightly in plastic and a layer of aluminum foil. Peach upside down cake may be kept in the freezer for up to 2 months. Let thaw overnight in the refrigerator.

What to Serve with Peach Upside Down Cake

Recommended Tools to Make this Recipe

  • 9-inch Round Cake Pan. This one has been my favorite cake pan for years.
  • Offset Spatula. Ideal for spreading batter into an even layer in the pan and frosting cakes too!
  • Saucepan. For making the quick, 5-minute caramel sauce.
Unbelievable Peach Upside Down Cake with fresh raspberries.

Now, if only there was a peach upside down cake truck… Anyone want to team up on the business venture?

Frequently Asked Questions

Can I Make Peach Upside Down Cake Gluten Free?

I’ve only tested the recipe as written, but I have had good results with gluten 1:1 all-purpose flour substitutes. If you try this, I’d love to hear how it goes.

Can I Make Peach Upside Down Cake Ahead?

Yes! This cake can be made ahead. Once prepared, store in the refrigerator until ready to serve. Alternatively, you may freeze the cake and then thaw it overnight in the fridge.

How Do You Keep an Upside Down Cake From Being Soggy?

Soggy upside down cakes are typically due to excess moisture from the caramel sauce or fruit used. Thankfully, peach upside down cakes generally are more forgiving than pineapple upside down cakes since peaches tend to have less water content than pineapple. If your peaches seem especially juicy, you can blot away any excess moisture if you’re concerned about a soggy upside down cake.

How to Make a Canned Peach Upside Down Cake?

I have not tested this upside down cake with canned peaches before, so it would be an experiment. If you want to attempt, I suggest draining and blotting away any excess moisture or syrup from the peaches to help ensure the cake doesn’t get soggy.

Peach Upside Down Cake

4.81 from 26 votes
This easy and healthy peach upside down cake with raspberries is made with whole wheat flour. Try with fresh or frozen peaches!

Prep: 35 minutes
Cook: 25 minutes
Total: 1 hour 20 minutes

Servings: 6 to 8 servings


For the Topping:

  • 4 tablespoons unsalted butter*
  • 1/2 cup coconut sugar , packed (or substitute light or dark brown sugar)
  • 1/2 teaspoon ground ginger
  • 2 large ripe peaches , peeled, pitted, and cut into 1/2-inch slices, (or 1 1/2 cups frozen unsweetened sliced peaches, left frozen)
  • 1 cup fresh raspberries

For the Cake:

  • 3 tablespoons unsalted butter*
  • 1/4 cup granulated sugar
  • 1/3 cup honey
  • 1 large egg , at room temperature
  • 1/2 teaspoon kosher salt
  • 1 3/4 teaspoons baking powder , I recommend aluminum free
  • 1/8 teaspoon baking soda
  • 1 1/2 teaspoons  pure vanilla extract
  • 2/3 cups whole wheat pastry flour or substitute white whole wheat flour or additional all-purpose flour
  • 1/4 cup plus 2 tablespoons almond milk or milk of choice
  • 2/3 cups all-purpose flour


  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with nonstick spray.
  • For the topping, melt the butter over medium-low in a small saucepan. Add the coconut sugar and ginger and stir until smooth and the butter is incorporated with the sugar, about 2 to 3 minutes. The mixture will be very thick, like melted caramel.
  • Remove from heat. If the butter separates from the sugar as it cools, simply stir it back together (a little separation is OK). Spoon the mixture into the prepared pan, then spread it in a thin, even layer, stretching all the way to the edges of the pan. I found it worked best to use the back of a spoon, then once the caramel was cool enough, gently press it with my fingers.
  • Arrange the peaches and raspberries in a single layer on top of the caramel.
  • To make the cake, beat the butter and sugar on medium speed in a large mixing bowl until smooth and creamy.
  • Add in the honey, egg, salt, baking powder, baking soda, and vanilla and stir until completely combined. Stop to scrape down the bowl as needed.
  • With the mixer running on medium speed, gradually mix in the whole wheat pastry flour, then the almond milk, then the all-purpose flour, incorporating completely between additions and stopping to scrape down the bowl as needed. Once the last of the flour is added, mix very briefly, just until smooth. Do not overbeat. The batter will be very thick.
  • Transfer the batter to the top of the fruit in the pan, spreading it to the pan’s edges. The cake will seem thin but will rise as it bakes.
  • Bake for 25 to 30 minutes, until deep golden brown and a toothpick inserted into the center comes out clean. The top of the cake will spring back lightly when touched. Place the pan on a wire rack and let the cake cool in the pan for 10 minutes.
  • Run a sharp knife along the cake’s edge to loosen it from the pan, then invert the cake onto a serving plate. Let the pan rest upside down on the plate for 1 minute, then gently lift the pan away. Let cool on the plate for 10 additional minutes. Enjoy warm or at room temperature.



  • TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or let come to room temperature before serving.
  • TO FREEZE: When wrapped tightly in plastic and a layer of aluminum foil. Peach upside down cake may be kept in the freezer for up to 2 months. Let thaw overnight in the refrigerator.


Serving: 1(of 8)Calories: 399kcalCarbohydrates: 65gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgPotassium: 312mgFiber: 4gSugar: 39gVitamin A: 651IUVitamin C: 8mgCalcium: 87mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi Erin, can this be made low carb friendly with substitutions (except the fruit), for the flour, sugar & honey? I’m on the south beach diet & need the carbs to be as low as possible.
    Maybe something like almond flour, splenda, egg beaters etc. Any suggestions are very appreciated.
    Thank you!

    1. Hi Jill, unfortunately, I have only tested the recipe as listed. Almond flour behaves very differently from wheat flour, so it’s not a direct swap, and I’m not familiar with cooking with Splenda or Egg Beaters. I’d suggest doing an Internet search for a low-carb cake to find a recipe to start from!

    1. Hi Desiree, I’ve never made this cake with GF flour, so it’d be an experiment. A cup-for-cup or 1:1 GF flour is usually the best bet when substituting for regular flour. If you have one that you’ve used successfully in other recipes, I’d try that here! I personally like the Bob’s Red Mill brand.

  2. This cake is AMAZING. I don’t consider myself a very good baker, but I was able to make it easily. I used frozen peaches to save time and they were perfect. THANKS.5 stars

    1. I am so happy to hear that Jana! Thank you so much for trying the recipe and reporting back. It means a lot!

  3. Just one word… ABU-FABU!! Made this today and everyone loved it.  It is peach season now in central/southern IL, and I am always on the lookout for healthier dessert recipes.  I used some absolutely heavenly white peaches with the red raspberries, served with more sliced peaches on the side and with a dollop of vanilla/blackberry frozen yogurt on top. SO. GOOD. Thank you for this lovely recipe!5 stars

    1. HOORAY Patricia, I’m so glad to hear this recipe was a winner for you! Thank you so much for taking the time to leave this amazing review!

  4. I just made this for my small group and I felt so fancy having such a beautiful and delicious dessert. Thanks for the awesome recipe!5 stars

    1. Roxann, I’m so glad to hear it was a success! Thanks so much for taking the time to give the recipe a try and leave this wonderful review!

  5. Love this recipe! It was the perfect way to use my last few peaches from the farmers market! So summery and delicious, I’ll definitely be making this one again. 5 stars

    1. Alexis, I am so so happy to hear this! THANK YOU (and thank you for taking time to leave this great review. It means a lot!)

  6. This looks absolutely delicious and gorgeous! I want to make it for a work party on Wednesday… you think itll be ok made the night before?? (I hope so, I already got all the ingredients Haha) Thanks !

  7. Great summer treat! Loved the combination of peaches and raspberries and look forward to making it again when our “Ontario freestone peaches” become available. I used fresh Georgia peaches but they weren’t very tasty and frozen raspberries that made up for them. A little dollop of whipping cream on top … yummy!5 stars

    1. Hi Patricia! I’ve only tested the recipe as written so if you use the flour, you would be experimenting! If you decide to make it, let me know how it goes!

  8. Excellent recipe – thanks! Left out the ginger in the sauce and used a bit of carmel syrup instead, substituted cashew milk for almond, and used only all-purpose flour, but otherwise as written. Just luscious. Will definitely make again!5 stars

    1. Hi Mars, I’ve only tested the recipe as written, so if you make any changes you will be experimenting with it. Hope you enjoy the cake.

  9. Hi, Erin. I only have an 8-inch round pan. What’s the best way to adjust your recipe? It sounds delicious, and I can’t wait to try it! Thanks, Sarah

    1. Hi Sarah! I’ve only tested the recipe as written, so if you make any changes you will be experimenting with it. If you decide to make it, I’d love to know how it goes!

  10. Absolutely delicious. Perfect way to use up the last couple peaches that needed to be peeled anyway if they were going to be consumed. I blanched them and they were perfect. My cake took 35 minutes at 350 and flipped out with picture perfect results. And it tasted every bit as good.5 stars

  11. This cake is super moist and not real hard to make! And not that it needs to be said, but also very delicious! I made this for one of my attorneys for her birthday and she LOVED it!5 stars

  12. Love your easy homemade cherry pie filling – it is my “go to” recipe and has met with many rave reviews! So I must try others and add some more new favourites for my family.

  13. If I don’t want to use honey in the cake, what would be the substitution using regular granulated sugar? Thank you.

    1. Hi Jill! I’ve only tested the recipe as is, so not sure how much you could need to substitute the honey for. If you decide to experiment, I’d love to know how it goes!

  14. Hi !! I love this recipe it’s so good but with rosh hashanah coming up I was wondering if I could use apple instead of peaches ?? Thank you 😊5 stars