Chocolate Cherry Upside Down Cake

This Chocolate Cherry Upside Down Cake is pure comfort on a plate, bringing together soft chocolate cake and oozy cherries in every bite. The buttery brown sugar base caramelizes under sweet fruit and gives you a showstopper dessert with almost no fuss. If you want a foolproof bake that never fails to impress guests or your family, this is about to become your go to recipe.

My first time making this cake was for an impromptu family movie night and everyone ended up having seconds. It is now a special request for birthdays and gatherings because that upside down cherry topping is a real crowd pleaser.

Ingredients

• Cherry pie filling: In a can adds a bright fruity topping plus makes this cake incredibly easy
• Unsalted butter melted: For a rich caramel layer and enough control over the sweetness
• Brown sugar: Brings out a deep molasses flavor and helps the cherries caramelize
• Chocolate cake mix box: Makes things quick while keeping the texture soft and fluffy Look for a mix with high quality cocoa
• Eggs: To bind the batter and give your cake structure and richness Always use large eggs and make sure they are at room temperature
• Vegetable oil: Keeps the crumb ultra moist and blends smoothly into the mix Neutral oils like canola or sunflower are also good
• Water: Simple and quick to add moisture and activate the mix
• Vanilla extract: Adds a dimension of warmth to both the chocolate and fruit Use pure extract for the best flavor

Step-by-Step Instructions

Prepare the Pan:

Grease a 9 by 13 inch baking pan thoroughly to prevent sticking and ensure easy inversion

Create the Caramel Base:

Pour melted butter into the bottom of the pan then sprinkle brown sugar in an even layer over the butter Aim for full coverage to avoid patchy caramel

Layer the Cherries:

Spoon the cherry pie filling carefully over the sugar layer distributing cherries evenly for bites of fruit throughout

Mix the Cake Batter:

Combine the chocolate cake mix eggs vegetable oil water and vanilla extract in a large mixing bowl Whisk or beat the mixture for at least two or three minutes until smooth and glossy making sure no lumps remain

Assemble:

Gently pour the cake batter over the cherry layer using a spatula to reach every corner Avoid disturbing the fruit below for that perfect upside down effect

Bake:

Place the pan in a 350 degree Fahrenheit oven and bake for about 35 to 40 minutes Check doneness with a toothpick inserted into the center which should come out with a few moist crumbs but no wet batter

Cool and Invert:

Let the cake cool for 10 minutes after baking This helps the caramel and fruit set then place a large serving platter on top of the pan and carefully flip everything over Let gravity help the cake release

Serve:

Slice and serve warm for a gooey dessert or let cool to room temperature for neater slices The cherry topping will glisten beautifully either way

My favorite part is always the gooey topping where sweet cherries mingle with caramelized brown sugar. The first time my grandma tasted this cake she asked for the recipe on the spot and now she makes it for her book club.

Storage Tips

Keep leftovers covered in the refrigerator for up to five days. The cherry layer helps keep the cake soft so it is just as delicious on day three. To serve warm again just microwave individual slices for a few seconds or let the cake rest at room temperature.

Ingredient Substitutions

You can use a homemade chocolate cake recipe if you prefer scratch baking just match the amount to a standard box mix. For a fun twist try using a different pie filling like blueberry or raspberry. If you only have salted butter reduce or skip the extra salt in the batter to balance flavors.

Serving Suggestions

Serve this cake warm with a scoop of vanilla ice cream or a generous dollop of whipped cream. It is also delicious with a drizzle of chocolate syrup or a sprinkle of toasted almonds for crunch. For special occasions add a sprinkle of powdered sugar just before serving.

About This Cake

This cake is inspired by classic upside down cakes that have been a favorite for generations. Traditionally made with pineapple cherries give you a bright pop of color and a tangy flavor that balances the deep chocolate base. It is a sweet treat with Midwestern roots but perfect for any table around the world.

For a final flourish let guests see the cherry topping glisten when you serve. This cake always brings smiles to the table every single time.

Recipe Q&A

→ How do I prevent the cake from sticking when inverting?

Ensure the baking pan is well-greased before adding ingredients and cool the cake for 10 minutes before inverting onto a platter. Run a knife around the edges if necessary.

→ Can I use fresh cherries instead of canned pie filling?

Yes, fresh pitted cherries cooked with a bit of sugar until tender can be used in place of canned filling for a more natural taste.

→ What size pan works best for this cake?

A standard 9×13-inch baking pan provides even layers and allows the cake to bake through without drying out.

→ Is it necessary to serve the cake warm?

The dessert is delicious both warm and at room temperature, allowing flexibility for serving preferences or timing.

→ Can I replace the chocolate cake mix with homemade batter?

Homemade chocolate cake batter is a great option for those preferring from-scratch baking, just use an equivalent quantity for best results.

→ How should leftovers be stored?

Leftovers can be covered and refrigerated for up to three days; allow to come to room temperature before serving for the best texture.