Chocolate Cherry Upside Down (Print Version)
# Ingredients:
01 -
1 can (595 g) cherry pie filling
02 -
60 ml unsalted butter, melted
03 -
55 g brown sugar
04 -
1 box (approx. 425 g) chocolate cake mix
05 -
3 large eggs
06 -
120 ml vegetable oil
07 -
240 ml water
08 -
5 ml vanilla extract
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking pan.
02 -
Pour the melted butter into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the butter.
03 -
Spread the cherry pie filling evenly on top of the brown sugar layer.
04 -
In a large mixing bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until batter is smooth and homogeneous.
05 -
Carefully pour the cake batter over the cherry pie filling, spreading evenly across the pan.
06 -
Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Allow cake to cool in the pan for 10 minutes. Cover with a large serving platter and invert carefully to unmold. Serve warm or at room temperature.
# Notes:
01 -
For neatly defined fruit layers, allow the cake to cool slightly before inverting.