Chocolate Cherry Upside Down Cake (Print-Friendly Version)
Moist chocolate cake meets sweet cherry topping for an irresistible, easy-to-make upside down treat.
# What You’ll Need to Make This:
→ Topping
01 -
60 grams unsalted butter, melted
02 -
55 grams brown sugar
03 -
600 grams cherry pie filling
→ Cake Batter
04 -
1 box (approx. 425 grams) chocolate cake mix
05 -
3 large eggs
06 -
120 millilitres vegetable oil
07 -
240 millilitres water
08 -
5 millilitres vanilla extract
# How to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 centimetre baking pan to prevent sticking.
02 -
Pour the melted butter evenly over the base of the prepared pan. Sprinkle brown sugar evenly over the butter, then spread cherry pie filling on top to create an even layer.
03 -
In a large bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix thoroughly until the batter is smooth and no lumps remain.
04 -
Pour cake batter carefully over the cherry layer, spreading gently with a spatula to cover evenly without disturbing the topping.
05 -
Bake in the centre of the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the centre emerges clean.
06 -
Let the cake cool in the pan for 10 minutes. Place a large serving platter over the pan and carefully invert to release the cake. Serve warm or allow to cool to room temperature.
# Extra Tips:
01 -
For a decadent finish, serve with vanilla ice cream or whipped cream.
02 -
Store any leftovers in an airtight container at room temperature for up to three days.