Peach Praline Upside Down Cake is a southern twist on Pineapple Upside Down Cake. Made with fresh peaches, pecans, and a brown sugar and butter mixture that caramelizes into a gooey praline-like sauce, it makes a fantastic southern dessert.

 
I love to serve it with a scoop of vanilla ice cream!
It’s the height of peach season in South Carolina. Ripe fresh peaches are one of my favorite things about summers in the south.
The classic upside-down cake consists of pineapple slices, maraschino cherries, and a box of cake mix. But there are so many different ways to make one. Try this Peanut Butter Banana Upside Down Cake.

 
This Peach Praline Upside-Down Cake is made with a from scratch batter, but it is super easy to make and you probably have all the ingredients on hand. You’ll use an electric mixer to cream together softened butter and sugar. Add an egg and vanilla extract. Then you’ll add a flour, baking powder, and salt mixture alternating with milk. The peach praline mixture is flavored with a little cinnamon and ginger. The pecans add a wonderful crunch and the brown sugar and butter make them taste so good.

 
Tips for making Praline Peach Upside-Down Cake:

Canned peaches or frozen peaches that have been defrosted can be substituted for the fresh peaches.
For more flavor, try adding a tablespoon of bourbon to the butter/brown sugar mixture.
Whatever you do, don’t let the cake cool for longer than 10 minutes in the pan before you...