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Rhubarb Peach Upside-Down Cake
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1/3 cup firmly packed brown sugar

2 tablespoons Land O Lakes® Butter, melted

3 medium (1 1/2 cups) fresh peaches,   peeled, sliced

1 cup thinly sliced fresh rhubarb  


1/2 cup cold water

1 (9-ounce) package yellow cake mix

1 large Land O Lakes® Egg


Land O Lakes® Heavy Whipping Cream, whipped, if desired

 *Substitute 1 (15 1/4-ounce) can sliced peaches, drained, thinly sliced. **Substitute 1 cup frozen rhubarb, thawed, well drained, patted dry with paper towels.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine brown sugar and butter in ungreased 9-inch round cake pan. Arrange peach slices and rhubarb on top of sugar mixture. Set aside.

  3. STEP 3

    Combine water, cake mix and egg in bowl. Beat at low speed, scraping bowl often, until well mixed. Beat at medium speed until well mixed.

  4. STEP 4

    Gently pour batter over topping in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean.

  5. STEP 5

    Loosen sides of cake by running knife around inside of pan; invert cake onto serving plate. Let stand 10 minutes; remove pan. Serve cake warm with whipped cream, if desired.

Tip #1

- The best rhubarb is crisp and firm. Avoid thick stalks and those that look wilted. To store, wrap tightly in plastic food wrap and refrigerate for up to 1 week.

Tip #2

- Reduce oven temperature to 325°F. if using dark pan.

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