Chocolate Cherry Upside Down Cake Recipe
This decadent Chocolate Cherry Upside Down Cake combines a luscious cherry pie topping with rich chocolate cake. The cake is moist and flavorful, featuring a caramelized cherry topping that bakes on the bottom and flips for an impressive presentation. Perfect for dessert lovers craving a twist on the traditional upside down cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 1 can (21 oz) cherry pie filling
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
Cake
- 1 box chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Topping: In a mixing bowl, combine the melted unsalted butter and brown sugar until well mixed. Pour this mixture evenly into the bottom of a greased 9x13 inch baking pan. Spread the cherry pie filling evenly over the butter and brown sugar layer.
- Make the Cake Batter: In a separate large bowl, combine the chocolate cake mix with eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until smooth and well blended.
- Assemble the Cake: Carefully pour the prepared chocolate cake batter over the cherry and brown sugar layer in the baking pan. Spread the batter evenly using a spatula.
- Bake the Cake: Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the pan from the oven and allow the cake to cool for 15-20 minutes. Run a knife around the edges of the pan to loosen the cake. Carefully invert the cake onto a serving platter so the cherry topping is on top.
- Serve: Slice and serve warm or at room temperature. This cake pairs wonderfully with whipped cream or vanilla ice cream.
Notes
- Allow the cake to cool slightly before inverting to prevent the topping from sliding off.
- You can substitute cherry pie filling with other fruit pie fillings for variation.
- Ensure the cake is fully baked by checking with a toothpick.
- Use room temperature eggs and butter for better mixing and texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4-5 days.
