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When I want a treat that's always a hit at birthday bashes or summer potlucks, this Chocolate Cherry Upside Down Cake is my go-to. It starts with super moist chocolate cake and gets topped with luscious, syrupy cherries that soak right in. Trust me, bring this to any gathering and it'll disappear before you know it.
This one came about because my oldest couldn't pick between chocolate or cherry for her birthday. After just one taste, it became her must-have for all family celebrations. We've been hooked ever since.
Lush Ingredients
- Chocolate cake mix: makes life easier and guarantees a light, fluffy bite Pick your favorite rich dark blend
- Vegetable oil: adds moisture so the cake doesn't dry out go with any kind that doesn't have a strong taste
- Brown sugar: creates that melty caramel cherry layer Dark brown will give you the deepest flavor
- Vanilla extract: gives the cake a cozy, sweet fragrance Grab the real stuff if you can
- Water: brings everything together quickly use cold filtered if possible for a smooth batter
- Large eggs: hold the cake together and give it a nice lift
- Unsalted butter: gets melty and rich as your first layer aim for fresh butter with a light scent
- Cherry pie filling: loads the top with juicy fruit and a tangy-sweet zing Go for whole cherries for best results
Simple Step Guide
- Cool and Flip
- Set the finished cake aside for about ten minutes, letting the cherry layer thicken up Run a knife around the pan to loosen the edges Cover with a big plate and flip it, fast but steady, so the fruit sits on top Dig in while it's warm or let it chill for firmer slices
- Layer and Bake
- Gently pour or scoop the cake batter over the cherry topping Swoop it from edge to edge so every bite's packed with fruit Slide the pan right into the hot oven Bake for thirty five to forty minutes When a toothpick comes out with just a couple moist crumbs, you're good to go
- Mix Up Batter
- Take a big bowl and crack in the eggs Add the oil and water Next, dump the chocolate cake mix with the vanilla Stir it up (hand or mixer both work) until you don't see any powder and the mix is shiny and smooth
- Set Up the Cherry Topping
- First, pour melted butter in your pan Give it a little tilt so every corner's covered Sprinkle brown sugar right on top Spread the cherry pie filling evenly so you get a thick fruit layer
- Get Your Pan Ready
- Fire up your oven to 350 degrees Fahrenheit Then slather a 9 by 13 inch pan with butter or baking spray so nothing sticks
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Worth Knowing
- Awesome for prepping the day before plus reheats like a dream
- Great year-round since you’re using canned cherries
- No nuts and an easy swap gets it dairy free—change out the butter for a plant-based kind
Honestly, the best bit is definitely the cherries on top. When they bubble up in the oven the whole place smells amazing. My family fights over the gooey corners every time we make it.
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How to Store
Just wrap leftovers in foil or tuck them into a tight container and they'll be fine on your counter for three days. Pop any extras in the fridge to last up to five. To reheat, just warm it gently and you're all set.
Easy Ingredient Swaps
If your store's out of cherry filling, canned peaches or apples work great too. To skip dairy, use coconut oil instead of butter and double-check your cake mix for allergens. Want it even richer? Mix in a few chocolate chips with the batter before baking.
How to Serve
This cake's killer with a scoop of vanilla ice cream or a big swirl of whipped cream. Try a dusting of powdered sugar, or put a little chocolate sauce over the top. Serve it warm for ultra-melty cherries or at room temp for super neat slices.
History and Traditions
Upside down cakes are classic American comfort food, especially since canned fruit made them easy for everyone. Swapping pineapple for chocolate and cherries gives it a fun upgrade. It's a big hit at friendly get-togethers and family meals.
Common Recipe Questions
- → Can I swap in fresh cherries instead of the canned filling?
Totally! Just cook up some pitted cherries with a splash of sugar and a bit of cornstarch in a pan so they get nice and syrupy before layering them in.
- → What’s the trick to knowing if the cake’s baked through?
Poke the middle with a toothpick. If it comes out nearly clean with a few soft bits, you’re set. The top will spring back too.
- → How can I flip the cake out of the pan without making a mess?
Wait 10 minutes, put a big plate on top of your pan, and flip it quickly while hanging on tight. Give it a soft shake if it sticks.
- → Is it okay to bake this ahead of time?
For sure. Keep it in a sealed container at room temp for up to three days. Warm up individual slices in the microwave if you want.
- → Got any tasty topping ideas for serving?
Spoon on some whipped cream or a big scoop of vanilla ice cream for that dreamy warm-cold combo. You’ll love it.