Chocolate Cherry Upside Down Cake Recipe
Introduction
The Chocolate Cherry Upside Down Cake is a delightful twist on a classic dessert, combining rich chocolate cake with a luscious cherry topping. It’s perfect for any occasion when you want a crowd-pleasing treat that’s both easy to make and irresistibly tasty.
Ingredients
- 1 can (21 oz) cherry pie filling
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Step 2: Pour the melted butter into the bottom of the prepared pan, then sprinkle the brown sugar evenly over the butter.
- Step 3: Spread the cherry pie filling evenly over the brown sugar layer.
- Step 4: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix well until the batter is smooth and fully combined.
- Step 5: Carefully pour the cake batter over the cherry pie filling, spreading it out evenly in the pan.
- Step 6: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Let the cake cool in the pan for about 10 minutes. Then place a large serving platter over the pan and carefully invert the cake onto the platter. Serve warm or at room temperature.
Tips & Variations
- Use fresh or frozen cherries instead of canned pie filling for a less sweet, more natural topping.
- Sprinkle chopped nuts like pecans or walnuts over the brown sugar for added crunch and flavor.
- For extra richness, add a handful of chocolate chips to the batter before baking.
Storage
Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for about 15 seconds to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cherry topping instead of canned pie filling?
Yes, you can substitute with homemade cherry topping or fresh cherries cooked down with sugar to your preferred consistency.
What if I don’t have vanilla extract?
You can omit the vanilla extract or replace it with an equal amount of almond extract for a different flavor twist.
PrintChocolate Cherry Upside Down Cake Recipe
A delicious and visually stunning Chocolate Cherry Upside Down Cake featuring a rich chocolate cake baked over a layer of sweet cherry pie filling with a buttery brown sugar base. This easy-to-make dessert combines the luscious flavors of chocolate and cherries in a classic upside-down presentation, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 1 can (21 oz) cherry pie filling
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
Cake Batter
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Add Butter and Brown Sugar: Pour the melted butter into the bottom of the prepared pan. Evenly sprinkle the brown sugar over the melted butter to create the caramelized base for the upside-down cake.
- Spread Cherry Pie Filling: Carefully spread the cherry pie filling evenly over the brown sugar layer, ensuring full coverage for consistent flavor and appearance.
- Make the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix thoroughly until the batter is smooth and uniformly blended without lumps.
- Assemble the Cake: Gently pour the prepared cake batter over the cherry pie filling in the pan. Use a spatula to spread the batter evenly across the top for an even bake.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Invert: Allow the cake to cool for about 10 minutes in the pan to set. Then, cover the pan with a large serving platter and carefully invert it to release the cake with the cherry topping beautifully displayed. Serve warm or at room temperature for best taste.
Notes
- Make sure to grease the pan well to prevent sticking when inverting the cake.
- Allow the cake to cool slightly before flipping to avoid breaking.
- This cake can be served with whipped cream or vanilla ice cream for extra indulgence.
- For a tart contrast, use fresh cherries instead of canned pie filling, but adjust sugar levels accordingly.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: Chocolate Cherry Upside Down Cake, chocolate cake, cherry dessert, upside-down cake, easy dessert, chocolate cherry cake
