Chocolate Cherry Upside-Down Cake
A rich chocolate cake topped with sweet cherry pie filling, combining moist cocoa flavor with fruity sweetness—perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease a 9 x 13-inch pan and spread cherry pie filling evenly over the bottom.
- In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine water, oil, vinegar, and vanilla.
- Add the liquid mixture to the dry ingredients all at once and stir just to moisten.
- Pour the batter evenly over the cherry pie filling in the prepared pan.
- Bake at 350°F (175°C) for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes in the pan, then invert onto a serving plate and cool completely.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee to the batter. You can substitute vegetable oil with melted coconut oil for a hint of tropical flavor. If you prefer a lighter cake, replace half of the all-purpose flour with almond flour. Make sure not to overmix the batter to keep the cake tender. This recipe works well with homemade cherry pie filling if you want to go the extra mile.
Serving Suggestions
Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. Pair it with a warm cup of Hot Citrus Tea for a delightful contrast. This cake also makes a great addition to potlucks or family gatherings, offering a sweet finish to any meal.
Storage & Reheating
Store any leftover chocolate cherry upside-down cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm the entire cake in an oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cherry Upside-Down Cake contains roughly 709 calories, with 6g protein, 45g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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 cherry pie filling?
Yes, you can use fresh cherries, but you'll need to sweeten them as they can be tart. Toss about 2 cups of pitted, halved fresh cherries with sugar and let them sit for 30 minutes before using them in place of the pie filling. This will create a fresh and delicious topping for your cake.
Is there a gluten-free option for this recipe?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that your cocoa powder and other ingredients are also gluten-free. This way, you'll still enjoy a delicious chocolate cherry cake without gluten.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached. Keep an eye on baking time, as ovens can vary. If the cake looks set and has pulled away slightly from the edges of the pan, it's likely done.
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).