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  1. Peaches & Cream Mini Upside-Down Cakes

Peaches & Cream Mini Upside-Down Cakes

01:15:00 24 servings, 1 cupcake (56 g) each
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24 servings, 1 cupcake (56 g) each

Single-serve desserts are perfect for entertaining. This recipe for Peaches & Cream Mini Upside-Down Cakes yields 24 delectable desserts - enough to feed a crowd.

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Make It

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  • Heat oven to 350ºF.
  • Line 24 muffin pan cups with foil liners. Combine sugar and 1/4 cup butter; spoon into prepared muffin cups. Top with peaches.
  • Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)
  • Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely.
  • Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Spoon into pastry bag fitted with large plain tip. Insert tip into centres of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.
  • Invert cupcakes onto plates just before serving; remove liners.

Size Wise

With their built-in portion control, these luscious cakes make great treats.

Make Ahead

These fun cupcakes can be refrigerated up to 24 hours before serving.


  • 24 servings, 1 cupcake (56 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (56 g) each
Calories 190
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 30mg
Sodium 240mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 18g
Protein 2g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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