Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 3 Tbsp butter

  • ½ cup light brown sugar, lightly packed

  • 1 (29 oz) can California Cling Peach halves, strained (9 halves)

For the Batter:

  • ½ cup softened butter

  • ½ cup granulated sugar

  • 1 egg

  • ¾ tsp vanilla extract

  • ½ tsp salt

  • 1 ¼ cups all purpose flour

  • 2 tsp baking powder

  • ½ cup milk


  • Maraschino cherries

  • Whipped topping such as Cool Whip™


  1. Melt the 3 tablespoons of butter in an 8-inch square baking dish.

  2. Sprinkle brown sugar over the melted butter.

  3. Place 3 rows of peach halves flat side down over the brown sugar.

  4. Prepare the batter by sifting the flour together with 2 teaspoons of baking powder (set aside).

  5. Using an electric mixer and large bowl, mix the butter, sugar, egg and vanilla extract until well combined.

  6. Mix in the salt, add the sifted flour/baking powder mixture alternating with the milk - beginning and ending with flour. Mix only to combine.

  7. Pour batter evenly over the peaches.

  8. Bake at 350 degrees for 40-45 minutes or until a toothpick in the center comes out clean. Invert immediately onto a serving dish. Leave the pan inverted over the cake for several minutes. Let cool. Optional: top with whipped topping and a Maraschino cherry.


If using a glass or nonstick pan, shorten baking time by 5 minutes.