This Chocolate Cherry Upside Down Cake is the perfect combination of a rich, moist chocolate cake topped with a gooey, sweet cherry filling. It’s a simple, indulgent dessert that’s perfect for any occasion. The best part? The cherry topping caramelizes as it bakes, creating a stunning upside-down effect that makes each slice irresistible. Quick to prepare and delicious to eat, this cake is bound to become a favorite!
Why You’ll Love This Recipe
I love this Chocolate Cherry Upside Down Cake because it’s the ultimate crowd-pleaser. The dark, rich chocolate cake pairs perfectly with the sweet, juicy cherries, and the caramelized brown sugar topping adds a delightful richness. It’s so easy to make—simply pour the batter over the topping and bake. Plus, you can serve it warm or at room temperature, and it’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Topping:
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1 can (21 oz) cherry pie filling
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¼ cup unsalted butter, melted
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¼ cup brown sugar
For the Cake Batter:
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1 box chocolate cake mix
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3 large eggs
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½ cup vegetable oil
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1 cup water
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1 teaspoon vanilla extract
Directions
1. Prepare the Topping:
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Preheat your oven to 350°F (175°C).
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Grease a 9×13-inch baking pan.
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Pour the melted butter into the bottom of the prepared pan.
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Sprinkle the brown sugar evenly over the butter.
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Spread the cherry pie filling evenly over the brown sugar layer.
2. Make the Cake Batter:
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In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract.
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Mix until the batter is smooth and well combined.
3. Assemble the Cake:
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Carefully pour the cake batter over the cherry pie filling in the pan.
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Spread it out evenly, making sure to cover the cherries completely.
4. Bake:
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool in the pan for about 10 minutes.
5. Cool and Invert:
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After the cake has cooled slightly, place a large serving platter over the baking pan.
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Carefully invert the cake onto the platter, and the cherry topping will now be on top.
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Serve warm or at room temperature.
Notes
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Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Tips and Tricks
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Enhance Cherry Flavor: For a more intense cherry flavor, you can use cherry preserves or pie filling instead of canned cherries. Spread a layer of the preserves or filling in the pan before adding the batter for a richer cherry taste.
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Add Nuts: Incorporate chopped pecans or walnuts into the cake batter for added texture and flavor. Fold them gently before pouring the batter over the cherries.
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Swirl in Extra Chocolate: For an even more indulgent treat, swirl in some chocolate ganache or melted chocolate into the cake batter before baking. This creates a marbled effect that enhances the chocolate flavor.
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Garnish: Garnish the finished cake with additional fresh cherries or a sprinkle of powdered sugar for a polished and elegant look.
Servings and Timing
This recipe yields 12 servings. With 15 minutes of prep time and 35-40 minutes of cook time, it’s a quick dessert that’s perfect for any occasion.
Variations
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Berry Twist: Replace the cherries with a combination of other berries like blueberries, raspberries, or blackberries for a different fruity twist.
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Nutty Chocolate Cherry Cake: Fold in some chopped dark chocolate and chopped nuts into the batter for extra richness.
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Vegan Version: Use a vegan chocolate cake mix, flaxseed egg replacement, and non-dairy milk to make it suitable for a vegan diet.
Storage and Reheating
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Storing Leftovers: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
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Freezing: This cake freezes well! Wrap individual slices in plastic wrap and freeze for up to 3 months. Reheat slices in the microwave or in the oven at 350°F (175°C) for 10-15 minutes.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare this cake the day before and store it at room temperature. Just make sure to invert it onto a serving platter right before serving.
Can I use a different type of fruit?
Absolutely! While cherries are traditional, you can use other fruits like peaches, apples, or even pineapple for a different flavor.
How do I know when the cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean, with no wet batter attached. You can also check that the edges of the cake are pulling away slightly from the sides of the pan.
Can I use a homemade cake batter?
Yes, you can use your favorite homemade chocolate cake batter instead of a boxed mix if preferred. Just ensure the batter is the right consistency for this recipe.
Conclusion
This Chocolate Cherry Upside Down Cake is the perfect dessert to enjoy any time you crave something sweet and indulgent. With its combination of chocolate, cherries, and a gooey caramelized topping, it’s bound to be a hit with anyone who loves rich, flavorful cakes. Serve it warm with a scoop of ice cream for an extra treat, and enjoy every bite!
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Chocolate Cherry Upside Down Cake
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- Author: Amelia
- Total Time: 50-55 minutes
- Yield: 12
Description
This Chocolate Cherry Upside Down Cake combines a rich chocolate cake with a gooey, sweet cherry topping. A simple yet irresistible dessert that’s perfect for any occasion.
Ingredients
1 can (21 oz) cherry pie filling
¼ cup unsalted butter, melted
¼ cup brown sugar
1 box chocolate cake mix
3 large eggs
½ 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.
Pour the melted butter into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the butter.
Spread the cherry pie filling evenly over the brown sugar layer.
Make the Cake Batter:
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 all ingredients are combined.
Assemble the Cake:
Carefully pour the cake batter over the cherry pie filling, spreading it out evenly to cover the cherries.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Invert:
Allow the cake to cool in the pan for about 10 minutes.
Place a large serving platter over the baking pan and carefully invert the cake onto the platter.
Serve warm or at room temperature.
Notes
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Store leftovers in an airtight container at room temperature for up to 3 days.
Tips and Tricks:
Enhance Cherry Flavor: For a richer cherry flavor, use cherry preserves or pie filling instead of canned cherries. Spread a layer of the preserves or filling in the pan before adding the batter.
Add Nuts: For extra texture, fold in chopped nuts such as pecans or walnuts into the cake batter before pouring it over the cherries.
Swirl in Extra Chocolate: For an added chocolatey twist, swirl in some melted chocolate or chocolate ganache into the cake batter before baking for a marbled effect.
Garnish: Top the cake with fresh cherries or a dusting of powdered sugar to make it look even more elegant.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes