Chocolate Cherry Upside Down Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
1 can (21 oz) cherry pie filling
02 -
1/4 cup unsalted butter, melted
03 -
1/4 cup brown sugar
→ Cake Batter
04 -
1 box chocolate cake mix
05 -
3 large eggs
06 -
1/2 cup vegetable oil
07 -
1 cup water
08 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-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.
02 -
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.
03 -
Carefully pour the cake batter over the cherry pie filling, spreading it out evenly.
04 -
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
05 -
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:
01 -
This upside-down cake showcases a delicious contrast between the moist chocolate cake and sweet cherry topping.
02 -
For best results, let the cake cool slightly before inverting to ensure the cherry topping remains intact.