Can I use white box cake mix instead of yellow?

Yes, you can certainly use white box cake mix instead of yellow for this recipe. The white cake base provides a clean, neutral flavor that lets the sweet fruit shine. It also creates a beautiful color contrast with the deep golden peach topping once flipped.

How do I stop the peaches from sticking to the pan?

The key to preventing sticking is ensuring your butter and sugar mixture is evenly spread across the bottom of the pan before adding the fruit. Most importantly, make sure to flip the cake five minutes after it comes out of the oven. If you wait too long, the cooling caramel will act like glue and hold the peaches to the bottom.

Can I use fresh peaches instead of canned?

This recipe is written specifically for fresh peaches, which hold their texture beautifully during baking and release natural juices. You can use canned peaches in a pinch, but make sure to drain them thoroughly and pat them dry. This prevents them from adding too much moisture to the caramel layer.

Should I prepare the cake mix exactly as instructed on the box?

No, you should not follow the instructions on the back of the box for this recipe. Instead, use our custom measurements of eggs, oil, half-and-half, and peach puree. This helps the cake keep the correct structure to support the heavy fruit layer.

When and how do I flip the cake?

Flip the cake exactly five minutes after removing it from the oven while the caramel is still warm and liquid. Place a large flat plate over the top of the pan, hold both the pan and plate firmly with oven mitts, and invert them quickly and confidently. Lift the pan slowly so the fruit settles nicely.

How should I store leftovers of this peach cake?

Keep any leftover cake in an airtight container in the refrigerator for up to three days. Because of the fresh fruit topping, leaving it at room temperature can cause the cake to spoil or become too soggy. Warm individual slices in the microwave for ten seconds before serving to restore that fresh texture.

Can I bake this cake in a regular 9x13 metal cake pan?

Yes, you can bake this in a 9x13 pan by greasing the bottom and sides thoroughly first. Melt the butter and sugars in a saucepan, pour the mixture evenly into the pan, and arrange the peaches on top. Once baked, let it cool slightly and run a knife around the edges before flipping.

Peach Upside Down Cake With White Box Cake Mix In Skillet

Description

This easy Peach Upside Down Cake combines fresh sliced peaches with a moist, flavorful batter made from a shortcut white cake mix. Baked in a single skillet, it results in a beautifully caramelized, fruit-forward dessert that is perfect for busy weeknights.

Ingredients

6 ripe fresh peaches
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 package (approx. 15 oz) white box cake mix
1 box peach jello mix
1 cup half-and-half
3 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract

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Instructions

Prep the pan. Preheat your oven to 350°F and melt the butter in a ten-inch cast iron skillet over medium heat before stirring in the brown and granulated sugars until smooth.
Slice the peaches. Wash the peaches and slice them into uniform half-inch wedges while keeping the skins on for added color and texture.
Puree and flavor. Pulse two cups of peach slices in a food processor until smooth, then whisk one cup of this puree with the peach jello mix and vanilla extract.
Arrange the fruit. Place the remaining peach wedges in an overlapping circular pattern atop the sugar mixture in the skillet to create your topping design.
Mix the batter. Combine the dry cake mix, peach puree mixture, eggs, half-and-half, and vegetable oil in a bowl, whisking until the batter is smooth and well-combined.
Pour and bake. Spread the batter evenly over the peaches and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick comes out clean.
Cool and invert. Let the skillet rest for five minutes on a wire rack before carefully inverting it onto a serving platter to reveal the caramelized topping.

Notes

Ensure you invert the cake within five minutes of coming out of the oven to prevent the caramel from setting and sticking to the pan.
Use freestone peaches during peak season to make slicing and pitting the fruit much faster.
Check the center of the cake with a toothpick before flipping to ensure it is fully set and not overly moist from the fruit juices.
If the caramel hardens before you flip, gently warm the bottom of the skillet on the stove for a minute to loosen it.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American