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Slow Cooker Peach Upside-Down Cake

Slow Cooker Peach Upside-Down Cake

Upside-down cakes are always moist and loaded with flavor, but when they are made in a slow cooker with extra time for the fruit juices to seep into the cake, the results are extraordinary. In this peach slow cooker cake recipe that I originally developed for allrecipes magazine, the peaches caramelize with brown sugar as the cake bakes, making the house smell incredible and and the cake taste unreal.

You can make it with canned peaches or use fresh ones if they are in season where you live.

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Slow Cooker Peach Upside-Down Cake
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5 from 1 vote

Slow Cooker Peach Upside-Down Cake

In this peach slow cooker cake recipe, the peaches caramelize with brown sugar as the cake bakes, making the house smell incredible and the cake taste unreal.
Course Dessert
Cuisine American
Keyword peach upside-down cake, slow cooker cake recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 9 servings
Calories 607kcal
Author Stef


  • 6 tablespoons unsalted butter melted
  • 3/4 cup light brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 pounds fresh peaches about 5 large peaches, cut into ½ inch slices or 3 (15 ounce) cans of sliced peaches (drained)
  • 1 cup unsalted butter room temperature
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 large large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup whole milk
  • 1/4 cup lemon juice


  • Pour melted butter over the bottom of a 6 quart slow cooker.
  • Top with brown sugar and sprinkle with nutmeg and cinnamon.
  • Top with peaches. You’ll need to make two layers of peaches.
  • In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.
  • Mix in vanilla and eggs.
  • In a separate small bowl, whisk together flour, baking powder, and baking soda.
  • In a small bowl, combine milk and lemon juice. It will curdle.
  • Alternately mix in the flour and the milk/lemon juice to the butter mixture, beating well after each addition.
  • Pour over peaches.
  • Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
  • Turn off the slow cooker and let the cake sit for ten minutes and then carefully invert it onto a serving plate. Lifting and inverting the cake from the slow cooker can be tricky because they are typically very heavy, so you might want to grab a friend to help.
  • Serve warm.


Nutrition Facts
Slow Cooker Peach Upside-Down Cake
Amount Per Serving
Calories 607 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g90%
Cholesterol 118mg39%
Sodium 281mg12%
Potassium 406mg12%
Carbohydrates 78g26%
Fiber 2g8%
Sugar 50g56%
Protein 7g14%
Vitamin A 1295IU26%
Vitamin C 9.2mg11%
Calcium 112mg11%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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If you like upside-down cakes, be sure to try my hummingbird upside-down cupcakes and my maple brown butter upside-down apple cake!

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