Chocolate Cherry Upside Down Cake

This Chocolate Cherry Upside Down Cake is a decadent and delicious dessert that is sure to please everyone. It is made with a moist and fluffy chocolate cake, topped with a layer of sweet cherries and a rich, buttery brown sugar glaze.

The combination of the chocolate and cherries creates a unique flavor that is sure to be a hit with all.

This cake is not only delicious, but it is also easy to make and requires minimal ingredients. So, if you’re looking for a delicious and impressive dessert, this Chocolate Cherry Upside Down Cake is the perfect choice.

Timing For Chocolate Cherry Upside Down Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Yield: 1 cake

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Image Credit: www.rockrecipes.com

Ingredients

-1/2 cup butter

-1/2 cup packed brown sugar

-1 (21 oz) can cherry pie filling

-1 (18.25 oz) package devil’s food cake mix

-1/2 cup semi-sweet chocolate chips

-1/2 cup chopped pecans (optional)

-3 eggs

-1/2 cup water

-1/3 cup vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 

To make a delicious Chocolate Cherry Upside Down Cake, begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Grease and flour a 9-inch round cake pan to ensure that the cake does not stick. Once the oven is preheated, melt 1/2 cup of butter in a saucepan over low heat.

2. In a medium bowl, mix together the ingredients.

Making a Chocolate Cherry Upside Down Cake is a delicious way to enjoy a classic dessert. The first step is to preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan with butter and set aside.

In a medium bowl, mix together 1/2 cup melted butter, 1/2 cup packed brown sugar, and 1/2 teaspoon ground cinnamon. Spread the mixture evenly in the bottom of the prepared pan.

3. Arrange 1 (10 ounce) package frozen pitted cherries over the brown sugar mixture.

Arranging the cherries is an important step in making a Chocolate Cherry Upside Down Cake.

Begin by thawing the frozen pitted cherries in a bowl of warm water. Once thawed, drain the cherries and spread them evenly over the brown sugar mixture in the pan.

Make sure the cherries are evenly distributed and that none are overlapping. Once the cherries are arranged, sprinkle the chocolate chips over the cherries. This will give the cake a delicious chocolate flavor.

4. In a large bowl, mix together some ingredients.

In a large bowl, combine 1 1/2 cups all-purpose flour, 1 cup white sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Use a whisk to mix the ingredients together until they are evenly distributed. Once the dry ingredients are mixed, set the bowl aside.

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5. In a separate bowl, mix together milk, melted butter, 1 egg, and vanilla extract.

Next, spread 1/2 cup of cherry pie filling in the bottom of the pan. In a separate bowl, mix together 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 teaspoon vanilla extract.

Then, add 1 cup of all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt to the wet ingredients and mix until combined.

6. Add the wet ingredients to the dry ingredients, and mix until just blended.

Finally, add the wet ingredients to the dry ingredients, and mix until just blended. Do not overmix, as this will cause the cake to be dense. Once the batter is mixed, pour it over the cherries in the cake pan and spread it evenly.

7. Pour the batter over the cherries in the pan.

Finally, stir in the melted chocolate until it is evenly distributed. Pour the batter over the cherries in the pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Bake in preheated oven for 40 minutes.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the cherries in the cake pan and spread evenly.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Let cool for 10 minutes before inverting onto a plate.

Once the Chocolate Cherry Upside Down Cake is finished baking, it’s important to let it cool for 10 minutes before inverting onto a plate. This is because the cake needs time to settle and cool down before it can be moved.

During this time, the cake should be left in the pan. After 10 minutes, you can use a knife to loosen the edges of the cake from the pan. Place a plate over the top of the pan and carefully invert the pan and plate together.

The cake should come out of the pan easily. If any cherries remain in the pan, use a spoon to place them back onto the cake.

10. Serve warm or cold, topped with whipped cream or ice cream if desired. Enjoy!

Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before inverting it onto a plate. Serve warm or cold, topped with whipped cream or ice cream if desired. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

Calories: 239

Fat: 11.3g

Saturated Fat: 6.4g

Cholesterol: 56mg

Sodium: 154mg

Carbohydrates: 32.2g

Fiber: 1.2g

Sugar: 22.2g

Protein: 2.7g

CHERRY UPSIDE DOWN CAKE | Easy and Delicious | Recipe #1

Special Tips

    1. Use fresh cherries for the best flavor.
    2. Preheat the oven to the temperature specified in the recipe.
    3. Grease the cake pan before adding the cherries and chocolate chips.
    4. Use a toothpick to check for doneness before turning the cake out of the pan.
    5. Let the cake cool completely before serving.

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