Does peach upside down cake need to be refrigerated?

It depends on how long you plan to store it. If you’re eating the mini cakes within a day or two, they’re perfectly fine stored at room temperature in an airtight container. But if you're saving them longer than that—or your kitchen runs warm—pop them in the fridge to keep the peaches fresh. Just let them come to room temp or reheat gently before serving.

Can you use canned fruit for upside-down cake?

Absolutely. Canned peaches are a great backup when fresh ones aren’t in season. Just be sure to drain them well and pat them dry with a paper towel. This helps prevent soggy bottoms and lets the sugar topping caramelize beautifully. Avoid peaches packed in syrup—those can make your cakes overly sweet and sticky.

Can you substitute fresh peaches for canned peaches?

Yes, and it’s actually the preferred option during peach season. Fresh peaches add brightness and real-fruit texture to your mini cakes. No need to peel them either—the skin softens during baking and adds color. Just be sure to slice them thin enough to lay flat in the muffin tin.

Do you wait for an upside-down cake to cool before flipping?

Not too long. Let the mini cakes rest for about 5 minutes after baking—just enough to settle the structure without letting the sugar harden. If you wait too long, the topping may stick to the pan. Place a cooling rack over the pan and flip them quickly but carefully. Any peach slices that stick can easily be tucked back in place.

Peach Upside Down Mini Cakes – Juicy Summer Treats (Easy Recipe)

Name: Peach Upside Down Mini Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 mini cakes
Cuisine: American
Ingredients: Non-stick cooking spray; 1 tablespoon unsalted butter; 6 teaspoons light brown sugar; 3 peaches; 1½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 2/3 cup sugar; 1/3 cup butter; 1 large egg; 1 tsp vanilla extract; ½ cup buttermilk

Description

These peach upside down mini cakes are individual-sized, incredibly moist, and topped with golden caramelized peaches. A beautiful and simple summer dessert.

Ingredients

Scale

TOPPING:

Non-stick cooking spray

1 tablespoon cold unsalted butter

6 teaspoons light brown sugar

CAKE BATTER:

3 fresh peaches (or canned/frozen)

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2/3 cup granulated sugar

1/3 cup unsalted butter, room temperature

1 large egg, room temperature

1 teaspoon vanilla extract

½ cup buttermilk (or DIY buttermilk)

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Instructions

1. Preheat oven to 350°F. Spray muffin pan with non-stick spray.

2. Slice butter into 12 equal pieces. Place one in each muffin cup. Add ½ tsp brown sugar to each.

3. Slice 1–2 peaches thinly. Layer 2–3 slices in each muffin cup.

4. Dice remaining peaches (about 1 cup). Set aside.

5. Whisk flour, baking powder, soda, and salt in a bowl.

6. In another bowl, beat butter and sugar until fluffy.

7. Add egg and vanilla. Beat until smooth and creamy.

8. Add half the flour mix. Beat briefly.

9. Add buttermilk. Beat again.

10. Add remaining flour. Beat gently. Don’t overmix.

11. Fold in diced peaches.

12. Divide batter into muffin cups.

13. Bake for 25–30 minutes until a toothpick comes out clean.

14. Cool for 5 mins. Run knife around edges.

15. Flip carefully onto wire rack. Serve warm with ice cream.

Notes

Do not let the cakes cool fully in the pan or the topping may stick.

Use canned peaches if fresh are not in season—just drain well.

Great for freezing or serving at picnics and brunches.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cake
Calories: 190
Sugar: 16.8g
Sodium: 120.2mg
Fat: 7.1g
Saturated Fat: 3.5g
Unsaturated Fat: 3.6g
Trans Fat: 0g
Carbohydrates: 29.6g
Fiber: 1g
Protein: 2.9g
Cholesterol: 30mg