Introduction

Chocolate Cherry Upside Down Cake is a delightful twist on a classic dessert, combining rich chocolate with sweet, juicy cherries. This easy-to-make cake is perfect for any occasion and sure to impress your family and friends.

A round chocolate cake with a dark, moist textured base forms the bottom layer, appearing rich and dense. The top layer is glossy, dark chocolate glaze that shines and drips slightly over the edges. On top of the glaze, there are many whole, bright red cherries scattered evenly, some embedded in the glaze and others sitting on top, giving a vibrant contrast to the dark chocolate. The cake sits on a white plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2: Pour the melted butter into the bottom of the prepared pan, then sprinkle the brown sugar evenly over the butter.
Step 3: Spread the cherry pie filling evenly over the brown sugar layer.
Step 4: 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.
Step 5: Carefully pour the cake batter over the cherry pie filling, spreading it out evenly.
Step 6: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cake cool in the pan for about 10 minutes. Place a large serving platter over the pan and carefully invert the cake onto the platter. Serve warm or at room temperature.

Tips & Variations

Use fresh or frozen cherries instead of canned pie filling for a less sweet, more natural topping.
Add a teaspoon of almond extract to the batter for a complementary flavor boost.
For a fudgier cake, replace half the water with brewed coffee.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds to enjoy warm flavors again.

How to Serve

A round chocolate cake sits on a white plate, showing a moist dark brown base layer with a rough texture. On top, a thick layer of glossy, dark red cherries covers the cake evenly, each cherry looking plump and shiny with a sticky glaze that spreads slightly between them. The cherries create a bumpy, juicy surface that contrasts with the matte cake beneath. The image is crisp, focusing closely on the cake and plate, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

A 9×13-inch pan is ideal for this recipe. Using a different size may affect baking time and cake thickness, so adjust baking time accordingly and check for doneness with a toothpick.

Can I make this cake from scratch instead of using a cake mix?

Yes, you can use your favorite homemade chocolate cake recipe. Just prepare the batter as usual and pour it over the cherry topping, then bake according to your recipe’s instructions.

Chocolate Cherry Upside Down Cake Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This Chocolate Cherry Upside Down Cake combines rich chocolate cake with a luscious cherry topping for a delightful dessert that’s both visually appealing and delicious. The moist chocolate cake bakes over a layer of sweet cherry pie filling and buttery brown sugar, creating a beautiful upside down presentation perfect for any occasion.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 to 40 minutes
Total Time: 50 to 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Topping

1 can (21 oz) cherry pie filling
1/4 cup unsalted butter, melted
1/4 cup brown sugar

Cake Batter

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) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
Layer Butter and Sugar: Pour the melted unsalted butter into the bottom of the prepared pan, then sprinkle the brown sugar evenly over the butter to create a caramelized base.
Add Cherry Filling: Spread the cherry pie filling evenly over the brown sugar layer, ensuring an even coverage for a balanced topping.
Mix Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Whisk thoroughly until the batter is smooth and homogenous.
Assemble the Cake: Carefully pour the prepared cake batter over the cherry pie filling in the pan, spreading it gently to cover the entire surface.
Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and Invert: Let the cake cool in the pan for about 10 minutes. Then, place a large serving platter over the pan and carefully invert it so the cherry topping is on top. Serve warm or at room temperature for the best flavor experience.

Notes

For an extra fudgy cake, add 1/4 cup of sour cream to the cake batter.
Use fresh cherries or frozen cherries cooked down with a bit of sugar if cherry pie filling is not available.
Make sure to allow cooling time before inverting to avoid the topping sliding off.
This cake tastes great served with a scoop of vanilla ice cream or whipped cream.

Keywords: upside down cake, chocolate cherry cake, chocolate cake, cherry dessert, easy cake recipe, chocolate dessert