Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake brings together everything I crave from a crowd-pleasing dessert. Moist chocolate cake forms the base while sweet gooey cherries melt right into the crumb. I reach for this recipe whenever birthdays or summer BBQs pop up because it never fails to get rave reviews and there is never a single crumb left behind.

I first baked this cake when my oldest daughter begged for chocolate and cherry flavors in one treat. That first bite was pure magic and now she insists on it for every celebration.

Ingredients

• Cherry pie filling: brings sweet tart flavor and creates the signature upside down gooey layer Look for a filling with whole cherries for best texture
• Unsalted butter: adds rich flavor to the topping use fresh butter with a mild aroma
• Brown sugar: deepens the caramel notes in the cherry topping choose dark brown for extra richness
• Chocolate cake mix: offers convenience and reliable rise select a high quality mix for the best chocolate taste
• Large eggs: bind the mixture and give the cake structure
• Vegetable oil: keeps the crumb super moist choose a neutral oil like canola
• Water: helps bring the batter together use cold filtered water for best results
• Vanilla extract: rounds out the flavor with a sweet perfumed note use pure vanilla if you can

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit Use a pastry brush or paper towel to evenly coat a 9 by 13 inch baking pan with butter or nonstick spray so nothing sticks

Build the Cherry Topping:

Pour the melted butter into the pan Be sure to tilt the pan so the butter coats every corner layer the brown sugar evenly across the butter then gently spoon the cherry pie filling on top covering every inch for an even upside down layer

Mix the Chocolate Cake Batter:

In a large mixing bowl crack in the eggs pour in the oil and water add the vanilla and cake mix Beat the mixture by hand or with a mixer until no floury streaks remain The batter should feel glossy and pourable

Layer and Bake:

Slowly pour or spoon the chocolate batter over the cherry filling Work side to side and smooth with a spatula so you do not disturb the fruit Put the pan in the center of the preheated oven and bake for thirty five to forty minutes Check with a toothpick at thirty five minutes if it comes out mostly clean with only a few moist crumbs your cake is done

Cool and Invert:

Let the cake cool for ten minutes so the cherry topping sets Gently run a knife along the edges Loosen the corners Lay a large serving platter over the pan and quickly but confidently flip so the cherry side ends up on top Serve slices while warm or let cool for a firmer crumb

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You Must Know

• Great for make ahead and can be reheated without drying out
• Perfect for both summer and winter since it uses canned cherries
• Nut free and easy to make dairy free by swapping butter for a vegan substitute

The cherry pie filling is my absolute favorite part pulling the cake from the oven as the cherries bubble makes my kitchen smell heavenly When my family gathers we always share the edge pieces for their extra gooey fruit layer

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Storage Tips

Leftover cake stays fresh at room temperature for up to three days Just cover tightly with foil or pop slices into an airtight container If you want to keep it longer refrigerate for up to five days and rewarm gently before serving

Ingredient Substitutions

If you cannot find canned cherry filling use canned peaches or apple pie filling instead For a dairy free cake use melted coconut oil instead of butter and check your cake mix label for allergens If you love a richer cake swirl in a handful of chocolate chips with the batter

Serving Suggestions

Chocolate Cherry Upside Down Cake is divine with vanilla ice cream or a dollop of whipped cream You can also dust the top with powdered sugar or drizzle with chocolate sauce Serve warm for even gooier cherries or room temperature for easy slicing

Cultural Context

Upside down cakes have roots in American baking and became popular when canned fruit became more widely available This chocolate cherry twist puts a modern spin on the classic pineapple version and is a favorite at potlucks and family parties

Frequently Asked Questions

→ Can I use fresh cherries instead of canned pie filling?

Yes, but simmer pitted fresh cherries with a little sugar and cornstarch to create a similar texture and sweetness before layering in the pan.

→ How do I know when the cake is finished baking?

Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready. The top should feel springy to the touch.

→ What’s the best way to invert the cake without it falling apart?

Let it cool for 10 minutes, place a large platter over the pan, and flip quickly while holding both firmly. Tap gently if needed to release.

→ Can I make this dessert in advance?

Yes, store at room temperature in an airtight container for up to 3 days. You can also warm slices in the microwave before serving.

→ Is there a recommended topping for serving?

Vanilla ice cream or whipped cream make excellent accompaniments, adding a creamy, cool contrast to the rich, warm cake.