Description
This Chocolate Cherry Upside Down Cake is a delicious twist on a classic dessert. With a rich, moist chocolate cake and a gooey, sweet cherry topping, it's perfect for any occasion. Easy to prepare and absolutely irresistible!
Ingredients
Scale
- 1 can (21 oz) cherry pie filling
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Topping:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Pour the melted butter into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the butter.
- Spread the cherry pie filling evenly over the brown sugar layer.
- Make the Cake Batter:
- In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix well until the batter is smooth and well combined.
- Assemble the Cake:
- Carefully pour the cake batter over the cherry pie filling, spreading it out evenly.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert:
- Allow the cake to cool in the pan for about 10 minutes. Place a large serving platter over the baking pan and carefully invert the cake onto the platter. Serve warm or at room temperature.
Notes
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g