Peach Raspberry Upside Down Cake is a visually stunning dessert featuring a juicy, caramelized fruit topping over a soft, tender cake.

The gluten free cake itself is moist and slightly dense, designed to hold up to the juicy fruit topping without getting soggy.

When you cut into it, you see slices of peaches arranged in a fan or circular pattern, with fresh raspberries nestled among them, creating a vibrant pink and golden palette.

This dessert recipe yields 8 -10 servings.

The peaches add a juicy sweetness, while the raspberries bring a tart burst of flavor, making each bite balanced and flavorful.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I needed to make this tasty dessert was a gluten free yellow cake mix.

I followed the package directions to make the cake batter.

Then I sprayed a 9″ cake pan with some cooking spray.

I melted some butter in the microwave.

Then I added some brown sugar to the melted butter.

Next, I spread the brown sugar mixture out in the bottom of the prepared cake pan.

I drained a can of peaches.  Any thick slices I cut in half.

Then I arranged the drained peach slices in a single layer on top of the sugar mixture.

Next, I sprinkled some thawed raspberries on top of the peaches.

I poured the prepared cake mix evenly on top of the fruit in the cake pan.

Then I placed the Peach Raspberry Upside Down Cake in a preheated 350F oven for 45 – 50 minutes or until a toothpick inserted in the center come out clean.

After removing the cake from the oven I allowed it to cool for about 5 minutes.

Then I inverted the cake onto a serving plate.

Peach Raspberry Upside Down Cake is an easy dessert recipe that can be served warm or cold.

As it bakes, the fruit releases its juices, mingling with sugar to create a caramelized layer that’s rich and sweet, slightly tangy from the raspberries, and sticky in the most delicious way.

Served warm or at room temperature, this cake pairs well with a dollop of whipped cream or a scoop of vanilla ice cream, making it a perfect dessert any time you want a fruity, comforting treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

Here are some more Fruit Recipes you will enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Peach Raspberry Upside Down Cake:

• Gluten Free yellow cake mix (I used Betty Crocker)
• ingredients to prepare cake mix
• 1/4 cup butter, melted
• 398ml canned peach slices
• 2 cups fresh or thawed raspberries

How to Make Peach Raspberry Upside Down Cake:

1. Preheat oven to 350F.
2. Spray a 9″ round cake pan with cooking spray.
3. Prepare cake according to package directions.
4. Melt butter in the microwave.
5. Mix the melted butter and the brown sugar together well.
6. Scrape the brown sugar mixture into the bottom of the prepared cake pan.
7. Drain the peaches and slice any thick pieces in half.
8. Arrange the peach slices in a single layer on top of the brown sugar mixture in the cake pan.
9. Sprinkle the raspberries on top of the peach slices.
10. Spread the prepared cake mix out evenly over the fruit in the cake pan.
11. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
12. Remove from oven and allow to cool for about 5 minutes in the cake pan.
13. Next invert the cake onto a serving plate.
14. Serve warm or at room temperature.
15. Garnish with whipped cream or ice cream if desired.
16. Enjoy!

FAQS:

What should I serve with peach raspberry upside down cake?

Peach raspberry upside-down cake pairs well with several sides that can complement its fruity sweetness and enhance its flavors. Here are a few ideas:

1. Whipped Cream or Vanilla Bean Ice Cream – These add a creamy texture that balances the fruity flavors. The lightness of whipped cream or the smoothness of ice cream enhances the warmth of the cake.
2. Mascarpone Cream – A touch of mascarpone cheese mixed with a bit of honey or vanilla is richer than whipped cream but still light, adding a luxurious, slightly tangy counterpoint to the cake.
3. Fresh Berries – A side of fresh raspberries or sliced peaches can echo the cake’s flavors while adding a pop of color and freshness to the plate.
4. Herbal Infused Syrup – Drizzling a little basil or thyme-infused syrup brings an unexpected but delicious herbal note that complements the peach and raspberry.
5. Toasted Almonds or Pecans – A sprinkling of toasted nuts adds a little crunch and depth of flavor, enhancing the cake’s natural sweetness.
6. Lemon Zest Garnish – Just a bit of lemon zest grated over the top before serving adds a citrusy zing that enhances the brightness of the fruit.

Let me know if any of these sound good, or if you’d like ideas for specific flavors!

How do I store peach raspberry upside down cake?

To store peach raspberry upside-down cake and keep it fresh, follow these steps:

1. Cooling: Allow the cake to cool completely before storing to prevent condensation.
2. Short-Term Storage (1–2 days): Place the cake in an airtight container at room temperature. The fruit will keep it moist, but it’s best consumed within a day or two.
3. Longer Storage (up to 4–5 days): Refrigerate the cake in an airtight container. Bring it to room temperature or reheat a slice briefly in the microwave before serving for the best flavor and texture.
4. Freezing (up to 2–3 months): Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight or at room temperature for a few hours before enjoying.

Stored properly, your cake will stay delicious for days!