If there’s one dessert that perfectly blends Southern soul with effortless indulgence, it’s this Bourbon Peach Upside Down Cake. Inspired by my love of peach desserts and a splash of bourbon in just about everything, this moist vanilla cake is topped with buttery, boozy peaches caramelized in brown sugar. I first made it during a backyard summer dinner with friends—we devoured the entire thing before sunset. Whether you’re using fresh peaches or canned bourbon peaches, this dessert is guaranteed to leave your kitchen smelling like heaven and your guests asking for seconds.
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Why This Peach Bourbon Upside Down Cake Is a Must-Try
A Classic with a Boozy Twist
Upside down cakes are timeless, but adding bourbon-infused peaches takes it to a grown-up level. The alcohol cooks out while baking, but the flavor remains: deep, warm, and buttery-sweet. It’s everything you love about peach desserts with a bold personality.
Made for Simplicity
Using canned bourbon peaches makes prep super quick, but you can also use fresh or homemade boozy peaches. The base is a classic vanilla cake that’s light and tender, balancing the rich topping perfectly. This cake turns out beautifully even if you’re not an expert baker.
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Bourbon Peach Upside Down Cake
- Total Time: 55 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Easy Bourbon Peach Upside Down Cake with caramelized boozy peaches and buttery vanilla cake—perfect summer peach dessert!
Ingredients
1 can bourbon peaches (drained, reserve syrup)
1/2 cup brown sugar
1/4 cup melted unsalted butter
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk
2 tbsp reserved peach syrup or bourbon
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9” round pan.
2. Pour melted butter into pan and sprinkle with brown sugar.
3. Arrange peach slices on top in circular pattern.
4. Whisk flour, baking powder, and salt in one bowl.
5. In another bowl, beat eggs and sugar until fluffy. Add vanilla, milk, and syrup/bourbon.
6. Combine dry and wet ingredients until smooth.
7. Pour batter over peaches and spread evenly.
8. Bake for 35–40 minutes until golden and toothpick comes out clean.
9. Let sit 10–15 mins, then invert onto a plate. Cool slightly before serving.
Notes
Serve warm with ice cream or whipped cream. Substitute canned peaches in juice if avoiding alcohol.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Bourbon Peach Cake, Peach Upside Down Cake, Boozy Peach Desserts
Ingredients and Tools You’ll Need
The Ingredients
| Ingredient | Amount |
|---|---|
| Canned bourbon peaches | 1 can (drained, reserve syrup) |
| Brown sugar | 1/2 cup |
| Unsalted butter | 1/4 cup (melted) |
| All-purpose flour | 1 1/4 cups |
| Baking powder | 1 1/2 tsp |
| Salt | 1/4 tsp |
| Granulated sugar | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 2 tsp |
| Whole milk | 1/2 cup |
| Reserved peach syrup or bourbon | 2 tbsp |
Kitchen Tools
- 9-inch round cake pan
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 350°F (175°C). Grease a 9-inch round pan and pour melted butter evenly over the base. Sprinkle brown sugar on top of the butter.
2. Layer the Peaches
Arrange the bourbon peach slices in a circular pattern over the sugar. Slightly overlap them for full coverage.
3. Make the Cake Batter
In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Mix in vanilla, milk, and reserved peach syrup (or bourbon). Slowly add in dry ingredients and mix until just combined.
4. Combine and Bake
Pour the batter over the peaches and spread gently to cover evenly. Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
5. Flip and Cool
Let the cake rest in the pan for 10–15 minutes. Carefully invert onto a serving plate. Let cool another 10 minutes before slicing.
Tips, Substitutions & Serving Suggestions
Optional Twists
- Use fresh peaches soaked in bourbon overnight for more natural flavor.
- Add a pinch of cinnamon or nutmeg to the batter.
- Replace milk with buttermilk for tang.
How to Serve
Serve warm with vanilla ice cream, whipped cream, or even a drizzle of extra peach syrup.
Frequently Asked Questions
Can I make this cake alcohol-free?
Yes! Use canned peaches in juice instead of bourbon syrup and swap the bourbon in the batter for extra peach juice.
What kind of bourbon works best?
A mid-shelf bourbon with caramel and vanilla notes is ideal. Maker’s Mark or Four Roses work great.
How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Warm in the microwave for 20 seconds to revive the topping.
Can I freeze it?
Yes, tightly wrap slices individually and freeze for up to 2 months. Thaw and warm to serve.