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This Chocolate Cherry Upside Down Cake brings together rich chocolate and tangy cherries for a classic combination that always feels festive and fresh from the oven. I turn to this dessert whenever I need something impressive that is secretly easy to pull off. The luscious layer of cherry filling gets soaked into the chocolate cake for a dessert that is full of nostalgia and big flavors without fussy techniques.
The first time I made this was for a family Sunday dinner when I needed a dessert in a hurry. No one could believe it started with a boxed cake mix and now it is my go-to when I want to get everyone around the table smiling.
Ingredients
- Cherry pie filling: Provides sweet tartness and a glossy topping layer. Try to choose a filling with whole, juicy cherries for the best results.
- Unsalted butter: Brings richness and helps create the signature caramelized topping. Fresh butter gives the best flavor.
- Brown sugar: Develops a caramel flavor as it bakes and pairs beautifully with cherries. Dark or light, both work.
- Chocolate cake mix: Gives this cake its chocolaty crumb. Look for a moist style mix for extra tenderness.
- Large eggs: Add structure and richness in the batter. Fresh eggs at room temperature will blend in more easily.
- Vegetable oil: Ensures a moist, not dry crumb. Choose a neutral oil like canola or sunflower for a clean flavor.
- Water: Helps to make the cake mix batter just right. Use filtered water if possible.
- Vanilla extract: Subtly boosts both the chocolate and cherry notes. Go for pure vanilla for the richest aroma.
Step-by-Step Instructions
- Prepare the Pan and Start the Topping:
- Grease a 9 by 13 inch baking pan thoroughly to prevent sticking. Pour melted butter into the base of your pan and tilt to coat evenly. Sprinkle brown sugar over the butter so it absorbs and dissolves slightly as it sits. Spoon cherry pie filling over the sugar, making sure cherries are spread evenly for a ruby red layer on the bottom.
- Make the Cake Batter:
- In a large bowl, combine the chocolate cake mix with the eggs. Drizzle in the vegetable oil and water. Add a splash of vanilla extract. Use a hand mixer or sturdy whisk to beat everything together just until no dry spots remain and the batter looks smooth and glossy.
- Layer and Bake:
- Gently pour the chocolate batter on top of the cherry pie filling, trying not to disturb the layer beneath. Use a spatula to ease batter into all corners for even coverage. Slide the pan into your preheated 350 degree oven. Bake for about 35 to 40 minutes or until a toothpick in the center comes out clean but moist.
- Cool and Flip:
- Once baked, let the cake cool in the pan for about ten minutes so it sets but remains warm. Place a flat serving platter or tray face down on top of the pan. In one firm motion, flip everything over and gently lift away the baking pan to reveal your upside down masterpiece. Some cherries and caramel may ooze at the edges — this just makes it tastier. Serve slices warm or at room temperature for peak flavor.
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The cherry pie filling is the magic that makes this cake special. My grandmother always kept a can handy for quick desserts and now the aroma reminds me of her kitchen every time I open one.
Storage Tips
Allow your cake to fully cool before covering with plastic wrap or foil. Store at room temperature for up to two days for best texture. For longer keeping, refrigerate the cake where it will stay moist for four to five days. Leftover slices can be gently reheated in the microwave for twenty seconds and taste just like fresh.
Ingredient Substitutions
If cherry pie filling is unavailable, use homemade cherry compote or substitute with blueberry or raspberry pie filling for a flavor twist. You can swap the chocolate cake mix for a homemade chocolate cake batter. Replace vegetable oil with melted coconut oil for a subtle hint of coconut.
Serving Suggestions
This cake is pure comfort served plain, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with after dinner coffee or as a special weekend breakfast treat with extra fresh cherries on the side. For a festive spin, sprinkle with chocolate shavings while still warm for a soft melt.
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Learning to flip the cake with confidence is part of the fun and makes each bake an adventure. My favorite thing is seeing the surprise when the jewel bright topping is revealed at the table. This cake is about bringing joy and sharing a classic treat with a rich homemade feel.
Frequently Asked Questions
- → How do I ensure the cake releases cleanly when inverted?
Grease your baking pan thoroughly and allow the cake to rest for 10 minutes after baking before inverting. This prevents sticking and helps set the topping.
- → Can I use homemade cherry filling instead of canned?
Yes, homemade cherry pie filling works well. Just ensure it’s thick and not too runny to maintain the cake’s structure.
- → What’s the best way to serve this cake?
Serve warm for a gooey topping, or at room temperature for a firmer texture. A scoop of vanilla ice cream complements the flavors nicely.
- → Can I substitute the cake mix with a homemade batter?
Certainly! Use your favorite chocolate cake batter in equal proportion for similar results and flavor.
- → How should leftovers be stored?
Store covered at room temperature for up to two days, or refrigerate for longer freshness. Warm slices before serving if desired.
- → Is this dessert suitable for freezing?
Yes, cool completely before wrapping tightly and freezing. Thaw at room temperature before serving for best taste.