Cherry Chocolate Upside-Down Cake
A decadent upside-down cake featuring rich cherry and chocolate flavors, perfect for dessert lovers and gatherings, with a juicy cherry topping and moist chocolate cake base.
Ingredients
Instructions
- Drain cherries, reserving the juice.
- Cook cherry juice with cornstarch until thickened.
- Stir cherries back into the thickened juice mixture.
- Prepare the chocolate cake mix according to package directions.
- Pour the cherry topping into a prepared baking dish.
- Spread the cake batter evenly over the cherry mixture.
- Bake according to cake mix instructions until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before inverting onto a serving plate.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the chocolate cake batter. If you're out of cornstarch, you can use an equal amount of arrowroot powder or all-purpose flour as a thickener for the cherry mixture. Make sure to drain the cherries well to avoid excess moisture that could affect the cake's texture.
Serving Suggestions
Serve the cake warm or at room temperature, topped with a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Aunt Mary's Carrot Salad for a balanced meal. For a festive touch, drizzle some chocolate sauce over the top before serving, or garnish with fresh mint leaves.
Storage & Reheating
Store any leftover Cherry Chocolate Upside-Down Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or until just heated through, ensuring the cherries remain juicy.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Chocolate Upside-Down Cake contains roughly 973 calories, with 9g protein, 206g carbohydrates, and 16g fat. It is an excellent source of iron (34% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1737mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries! Just make sure to pit and slice them before cooking. You may need to adjust the amount of cornstarch depending on the juiciness of the fresh cherries, so keep an eye on the consistency of the mixture.
How do I prevent the cake from sticking to the baking dish?
To prevent sticking, thoroughly grease your baking dish with butter or non-stick spray, and consider lining the bottom with parchment paper. This will help ensure that the cake releases easily when inverted. If possible, let it cool for a few minutes before inverting.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cherry mixture and cake batter separately in advance. Assemble and bake the cake the day you plan to serve it for the best texture. Alternatively, bake it a day ahead, then store it covered and chill in the refrigerator until you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).