Caramelized Peach Upside Down Mini Cakes

  • Author: The Kitchen Whisperer

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  • 1 stick melted butter, unsalted
  • 1 3/4 cups brown sugar
  • 1 teaspoon cinnamon
  • 2 cans of peach halves in heavy syrup (or 1 28 ounce can) – yes you can use slices as well. I just prefer halves for individual presentations.
  • 1/3 cup peach brandy (Optional) – can use all peach syrup or water
  • 2 eggs
  • 1 box white cake mix
  • *optional add ins- 1 cup toasted whole pecans, fresh blueberries, fresh raspberries


  1. Preheat oven to 350.
  2. Lightly spray large muffin tins.
  3. Mix butter, brown sugar and cinnamon until it’s thick. If it’s runny, add a teaspoon more brown sugar.
  4. Add 1-2 tablespoon mixture to bottom of tin.
  5. Drain peaches saving syrup.
  6. If using pecans, add 3-4 whole pecans on top of the brown sugar mixture. Same if you’re using blueberries or raspberries. Add them in now.
  7. Place peach half in each tin, pit side down (okay, really it doesn’t matter. I just like to have that hull facing up when I turn them out as that fills up with the caramel syrup)
  8. In a bowl, mix cake mix, eggs, 1 cup peach syrup and 1/3 cup peach brandy.
  9. Fill the tins up cup 3/4’s full.
  10. Bake 20-27 minutes or until a toothpick comes out clean.
  11. Cool in pan for 3 minutes then using a knife, go around the edges.
  12. Place a cooling rack on top and flip over to release. Place on a cookie tray to catch the juices (and prevent a huge cleanup mess!)
  13. Cool completely.
  14. Store covered.
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