Peach Upside Down Cake II

Peach Upside Down Cake II

22 Reviews 4 Pics
Judy Wilson
Recipe by  Judy Wilson

“A citrus flavored cake with canned peaches.”

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Adjust Servings

Original recipe yields 8 inch round cake



  1. Spread butter or margarine in bottom of 8 inch round baking dish. Sprinkle with brown sugar and arrange very well drained peaches and halved cherries on top.
  2. In a large bowl, cream shortening and sugar together thoroughly. Blend in unbeaten egg, and beat well.
  3. In a separate bowl, sift together flour, baking powder and salt. Add these dry ingredients to creamed mixture alternately with the juice. Stir in orange rind until evenly distributed.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake is done. Allow cake to cool 5 to 10 minutes in the pan. Invert over serving plate to remove cake, and allow syrup to drain a minute.

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Reviews (22)

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Love Baking

Love Baking

I just made it. I replaced shortenning with applesauce to make the recipe fat free. And instead of orange juice added the juice from the peaches can. IT IS GREAT. Thanks.



I read through all of the reviews first, and let me just say that: I used regular all-purpose flour, omitted the cherries, used the canned peach juice instead of orange, skipped the zest altogether and replaced shortening with 1/3c applesauce. [I have never used applesauce as a replacement in baking, this was my first attempt, and the cake came out delicious.] Also, I do not have a round dish of any sort so I used what I believe is 8x8 or 8x10 glass Pyrex dish. This cake is not tough or chewy, but denser than, say, birthday cake, and it is sooo good paired with the peach juices, etc. I had canned peaches on hand and went looking for a recipe in which to use them. This is it! I am so happy because the ingredients called for are usually staples in most pantries. It was pretty simple to make, and can be a fancy treat for guests on a short notice! I did not find the recipe to be too sweet like others mentioned. I know that having cavities can heighten your discomfort when eating sugary foods, so I will just assume that some people will find this too sweet and others will not. This recipe is outstanding.. And I am bringing my leftovers to my co-workers this afternoon!



Cake was spectacular, everyone loved it. I noted that the reipe called for cake flour. Where I come from cake flour is self-raising, it has baking soda mixed with the flour. This could be why some folks are haing overflow problems. I used all purpose flour and the 1 1/2 teaspoons of baking powder and the recipe was pefect.

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Amount Per Serving (10 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 41.3 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Plum Blueberry Upside Down Cake


next recipe:

Fresh Pineapple Upside Down Cake