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Former staffer Grant Melton puts a twist on traditional pineapple-upside down cake with cornbread + peaches.

For more upside-down cakes, try Peach-Ginger Upside-Down Cake, Cranberry + Cardamom Upside-Down Cake or Upside-Down Banana Mango Cake.


  • 1 8.5-ounce box of cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 3 peaches
  • 1 tablespoon sugar
  • Whipped cream, for serving


Serves: 6 to 8 servings


Preheat oven to 400°F.

Grease an 8-inch cake pan with butter. Add flour to coat, tapping the pan to distribute the flour all over. Shake out any excess flour then place a round of parchment paper in the bottom of the pan.

Place the cornbread mix into a large mixing bowl. Add the egg, milk and vanilla, and mix until well combined. Set aside.

Remove the pits from the peaches and then cut each peach into 8 slices. Place the peaches in a circular pattern into the bottom of the flour-dusted pan. Sprinkle with the sugar and then pour the cornbread batter over the top.

Bake for 20 minutes or until a toothpick comes out clean with inserted into the middle of the cake.

Remove from oven and let cool for a few minutes before inverting onto a cake plate. Slice and serve with whipped cream.