Peach-Bourbon Upside-Down Bundt Cake
Try something new with your summer peaches.
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Recipe Summary
Sweet, gooey, cakey, satisfying… There are very few things we love in a dessert that you can't find in this decadent Peach-Bourbon Upside-Down Bundt Cake. It features two of our favorite dessert categories—upside-down cake and Bundt cake—and blends them together to make a treat to remember. Add in the classic Southern peach-and-bourbon combination, and you may need to make more than one cake at a time.
Here's everything you need to know about this mouthwatering dessert.
What Is Peach-Bourbon Upside-Down Bundt Cake?
This heavenly cake is a mash-up of three Southern dessert superstars. Originally published in Southern Living in June 2018, it features gooey, caramelized peaches on top of a dense, sweet, pound cake-like Bundt, all finished with a simple glaze.
Peach-Bourbon Upside-Down Bundt Cake Ingredients
Butter and Brown Sugar
Cooked together and poured into the bottom of the Bundt pan, this mixture is what caramelizes the peaches and gives this upside-down cake its signature top layer. You can use light or dark brown sugar, whichever you have on hand.
Fresh Peaches
The more ripe, the sweeter they will be.
Cream Cheese
Combined with butter, cream cheese is what gives this cake its rich, dense texture.
Sugar, Eggs, Flour, Vanilla, and Salt
You'll need these pantry staples to finish off your cake batter.
Bourbon
The bourbon goes straight into the cake batter. While baking, its subtle sweetness will pair with the fruit for peach-bourbon perfection.
Powdered Sugar and Milk
These two ingredients, plus a bit more vanilla, form the simple glaze you'll drizzle over the cooled cake just before serving.
How to Make Peach-Bourbon Upside-Down Bundt Cake
The process of making Peach-Bourbon Upside-Down Bundt Cake is similar to that of any other upside-down cake. To start, melt some of the butter in a saucepan, then stir in the brown sugar and cook until it looks like a loose caramel. Pour this mixture into a very heavily greased Bundt pan, and place the peach slices on top, smooth side down.
Next, make the cake batter in a stand mixer, and spoon it into the pan on top of the peaches. After baking, cool the cake completely, starting in the pan and then finishing with a couple hours on a cooling rack. Just before serving, make the glaze, drizzle it over the top, and enjoy.
How to Store Peach-Bourbon Upside-Down Bundt Cake
If you don't finish your entire Peach-Bourbon Upside-Down Bundt Cake in one sitting, it can stay out a room temperature covered with plastic wrap for up to 24 hours. After that, you can store it in the fridge for up to three days, or in the freezer for up to three months—though we highly doubt it will last that long.
Tips from the Southern Living Community
Our readers adore this recipe and have shared the following crave-worthy recommendations:
If you don't have ripe, fresh peaches, jarred peaches will work in a pinch.
Add a splash of bourbon to the glaze for more bourbon flavor.
In the winter, try swapping the peaches and bourbon for apples and rum.
Editorial contributions by Alyssa Sybertz.