Chocolate Cherry Upside Down Cake (Print Version)
# Ingredients:
→ Topping
01 -
1/4 cup unsalted butter, melted
02 -
1/4 cup packed brown sugar
03 -
1 can (21 ounces) cherry pie filling
→ Cake
04 -
1 box chocolate cake mix
05 -
3 large eggs
06 -
1/2 cup vegetable oil
07 -
1 cup water
08 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. Pour melted butter into bottom of the pan and sprinkle evenly with brown sugar. Spread cherry pie filling evenly over the brown sugar layer.
02 -
In a large bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix thoroughly until batter is smooth and fully combined.
03 -
Carefully pour the batter over the cherry topping in the prepared pan, spreading evenly.
04 -
Place pan in preheated oven and bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean.
05 -
Remove from oven and let cool for 10 minutes. Place a large serving platter over the pan and carefully invert the cake onto the platter. Serve warm or at room temperature.
# Notes:
01 -
Serve with vanilla ice cream or whipped cream for added indulgence.
02 -
Store leftovers in an airtight container at room temperature for up to three days.