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+ servings
Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake

Enjoy a nostalgic slice of Chocolate Cherry Upside Down Cake, combining rich chocolate with tart cherries for a delightful dessert.
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300

Ingredients
  

For the Cake Batter
  • 1 cup all-purpose flour can use gluten-free blend
  • 1 cup granulated sugar can swap with brown sugar
  • 1/2 cup unsweetened cocoa powder ensure it's unsweetened
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil can use melted butter
  • 1 cup water can replace with coffee
For the Cherry Layer
  • 1 can cherry pie filling or use fresh/frozen cherries with added sugar

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
  3. Add the vegetable oil and water to the dry ingredients. Stir gently until just combined.
  4. Pour the cherry pie filling evenly into the greased baking pan.
  5. Carefully pour the chocolate batter over the cherry pie filling in the pan.
  6. Place the prepared pan in the preheated oven and bake for approximately 35 minutes until a toothpick comes out clean.
  7. Remove from the oven and allow the cake to cool slightly for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 150mgPotassium: 220mgFiber: 2gSugar: 20gVitamin C: 2mgCalcium: 3mgIron: 10mg

Notes

Check the cake at the 30-minute mark to ensure it does not overbake. Use unsweetened cocoa powder for best results. Let it cool for 10 minutes before slicing to maintain the cherry layer on top.

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