Chocolate Cherry Upside Down Cake (Printable Version)
# What You'll Need:
→ Topping
01 -
60 grams unsalted butter, melted
02 -
55 grams brown sugar
03 -
595 grams cherry pie filling
→ Cake Batter
04 -
1 box (approximately 430 grams) chocolate cake mix
05 -
3 large eggs
06 -
120 millilitres vegetable oil
07 -
240 millilitres water
08 -
5 millilitres vanilla extract
# Preparation Steps:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking pan. Pour melted butter evenly into the bottom of the pan and sprinkle with brown sugar. Distribute cherry pie filling over the sugar layer.
02 -
In a large mixing bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until batter is smooth and homogenous.
03 -
Gently pour cake batter over the cherry layer, spreading evenly to cover. Transfer to the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the centre emerges clean.
04 -
Let cake cool in the pan for 10 minutes. Invert carefully onto a platter by placing a large serving plate over the pan and flipping. Serve warm or at room temperature.
# Additional Tips:
01 -
Ensure the cake has cooled slightly before inverting to prevent the topping from slipping.