Skip to Content

Upside-Down Peach Cake with Hot Rum Sauce

Upside-Down Peach Cake with Hot Rum Sauce is one of the most amazing cakes I’ve ever eaten. There’s nothing like the combination of brown sugar, peaches, and warm rum.

Slice of Upside-Down Peach Cake being drizzled with a Hot Rum Sauce on a white plate over a multi-colored napkin. A second slice sits in the background.John and I recently spent a week in Colorado. It was just beautiful and Fall was showing that it was on the way. We were lucky enough to be out there at the perfect time to get some of their famous peaches. Perfect for an Upside-Down Peach Cake with Hot Rum Sauce.

Jump to button
Upside-Down Peach Cake with Hot Rum SauceWhy is it that when you buy fruit it seems like it’s going to take a week to ripen, and then within a day or two your under the gun to use it or loose it. I bought two dozen peaches in Colorado and they were all as big as softballs, meaning that one was going to go a long way. I gave 10 of them away so still had over a dozen to use.

Upside-Down Peach Cake with Hot Rum SauceI’ve been hanging on to this pineapple upside-down cake recipe that I wanted to eventually try. Had I known how amazingly delicious it was going to be, I would’ve been making it from the minute I saw it. John said that using the peaches had to be even better than pineapple.

Upside-Down Peach Cake with Hot Rum SauceThis cake was warm and delicious and I could have drunk that rum sauce. One note is I baked it in a tall-sided 9-inch cake pan. The recipe said to put it on a baking sheet for possible spills. I’m glad that I did because that baby bubbled over. I believe that a tall 10-inch pan would have worked well, and I would still sit it on a baking sheet.Upside-Down Peach Cake with Hot Rum Sauce

Don’t have time to make it now? Pin it for later!

Slice of Upside-Down Peach Cake being drizzled with a Hot Rum Sauce on a white plate over a multi-colored napkin. A second slice sits in the background.
Print
5 from 2 votes

Peach Upside-Down Cake with Hot Rum Glaze

Glaze Upside-Down Cake with Hot Rum Glaze is one of the most amazing cakes I've ever eaten. There's nothing like the combination of brown sugar, peaches, and warm rum.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 12 slices
Author Hostess At Heart

Ingredients

Cake Topping

  • 3 peaches skins and pits removed* and sliced in 1/2-inch slices
  • 8 tbsp salted butter
  • 1/4 tsp salt
  • 1 cup dark brown sugar
  • 1 tbsp dark rum

Cake

  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1-1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp dark rum
  • 8 tbsp salted butter melted

Hot Rum Sauce

  • 2 cups heavy cream
  • 1-1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 3 tbsp dark rum

Instructions

Cake Topping

  • Preheat oven to 375°F. Spray the inside of a tall-sided 9 or 10-inch round cake pan.
  • In a medium-sized saucepan combine butter, salt, brown sugar and dark rum. Cook over medium heat until mixture bubbles. Remove from heat and cool for no more than two minutes. Pour mixture into cake pan.
  • Arrange the peach slices in the bottom of the cake pan.

Cake

  • In a large mixing bowl whisk together cake flour, all-purpose flour, sugar, baking soda, baking powder, 3/4 teaspoon salt. Add buttermilk, eggs, vanilla, dark rum and melted butter. Whisk together until batter forms. Don't over mix or crumb will be dense. Pour batter over peach caramel layer and bake 40-45 minutes or until a toothpick inserted comes out clean. Cool pan exactly 4 minutes. Run the blunt edge of a knife around the sides of the pan to loosen the cake.
  • Invert the hot cake onto a serving platter and let cake at least 20 minutes before serving it with Rum Sauce.

Hot Rum Sauce

  • In a medium-size saucepan over medium heat, bring cream, sugar, vanilla, salt and rum to a boil whisking occasionally to combine. Once boiling, turn off the heat. Serve warm or at room temperature.

Notes

Peach skins can be easily removed by placing them in boiling water for 30 seconds and then immersing them in an ice bath for 10 seconds.
If peaches want to slide off the edge of the cake when it's removed from the pan, keep them in place with toothpicks while cake cools. Remove prior to serving.
Recipe adapted from Chef Alex Hitz featured in InspiredLivingOmaha.com August 2016

Nutrition

Calories: 574kcal | Carbohydrates: 64g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 124mg | Sodium: 601mg | Potassium: 226mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1250IU | Vitamin C: 2.7mg | Calcium: 96mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

As amazing as this cake is, here are a few more that we love!

Spice Cake with Peanut Butter Frosting

Spice Cake with Peanut Butter Frosting

Black Russian Cake Recipe

Black Russian cake

Raspberry Chocolate Pound Cake

Raspberry Chocolate Pound Cake

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Slice of Upside-Down Peach Cake being drizzled with a Hot Rum Sauce on a white plate over a multi-colored napkin. A second slice sits in the background. The title \"Upside Down Peach Cake with Hot Rum Sauce appears across the bottom.
Recipe Rating




Jenni

Monday 5th of July 2021

Wow. I'm wandering in here 2021, how it took me ALL these years to find you delicious cake is beyond me but better late than never. Thank you for this amazing combination and a valuable way to use up my outdoor market peaches that woke up today ready to roll

Julie Menghini

Wednesday 7th of July 2021

Thank you, Jenni! We just love when fresh peaches are available at the market and this cake is one of our favorite ways to use them.

Michaela Kenkel

Wednesday 19th of August 2020

I was nervous to try this as I haven't had great luck with upside down cakes coming free from the pan in the past. This cake was PERFECTION! Thank you for the great recipe and all of the helpful tips! Warm with a scoop of vanilla ice cream ... it's the BEST!

Julie Menghini

Wednesday 19th of August 2020

I'm glad it worked for you, Michaela! It's an easy one. Thank you!

Mike

Tuesday 26th of May 2020

Peaches, sugar, and rum, hello? How can you go wrong on this?

20 Mother's Day Dessert Recipes That Mom Will Love

Saturday 13th of April 2019

[…] Upside Down Peach Cake with Hot Rum Sauce – Hostess At Heart […]

Petra

Monday 11th of June 2018

I love a good upside down cake and this sounds absolutely amazing! The peach and the rum in a cake, delicious!

Julie Menghini

Thursday 14th of June 2018

Thank you Petra! I can't get enough peaches right now!