Chocolate Cherry Upside-Down Cake

The first time I tasted a Chocolate Cherry Upside-Down Cake, I was maybe ten years old, sitting at my Aunt Millie’s kitchen table in late November. The windows had already frosted over. The scent of sweet cherries and cocoa wafted through the small farmhouse kitchen, competing only with the smell of cinnamon-scented potpourri simmering on the stove. When she brought out that cake—cherry-red topping glistening like stained glass, the chocolate crumb so soft it almost looked like mousse—I didn’t even know it was supposed to be rustic. To me, it was as elegant and magical as anything a bakery could offer.

This cake is simple, yes, but never plain. It’s perfect for those moments when you want to bring a little joy to your table without fussing with layers, frosting, or special tools. A baking pan, a mixing bowl, a can of cherry pie filling, and a handful of pantry staples—that’s all it takes to make a memory.

Why You’ll Love This Recipe

• Looks impressive with almost no effort
  Flip the cake and watch the glossy cherry topping reveal itself like magic.
• Delicious with pantry basics
  No eggs, butter, or milk needed—perfect for last-minute cravings or when the fridge is bare.
• Moist and rich
  Thanks to oil and vinegar reacting with baking soda, the cake stays tender and never dry.
• Crowd favorite
  Both kids and adults adore the cherry-chocolate combo. It’s ideal for potlucks, birthdays, and holidays.
• Naturally dairy-free and egg-free
  A win for families with allergies or dietary preferences.

Print

INGREDIENTS YOU’LL NEED:

• 1 (21 oz) can cherry pie filling
• 2¼ cups all-purpose flour
• 1½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• 1½ cups water
• ½ cup vegetable oil
• ¼ cup distilled white vinegar
• ½ teaspoon vanilla extract

How to Make Chocolate Cherry Upside-Down Cake

A Simple Process with Magical Results

The beauty of this recipe lies in its simplicity. There’s no creaming of butter, no layers, and no waiting for ingredients to soften. Yet the result is stunning enough to serve at a dinner party. Here’s how to make it:

Step-by-Step Instructions:

Step 1: Prepare the pan and cherries
Grease a 9×13-inch pan (glass or metal). Scoop the cherry pie filling into the pan and spread it evenly over the bottom. Don’t worry if it looks a bit uneven—it will settle beautifully when baked.

Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps, especially in the cocoa.

Step 3: Add the wet ingredients
In a measuring cup or smaller bowl, mix together the water, vegetable oil, vinegar, and vanilla extract. Pour the wet ingredients into the dry and stir gently until just combined. The batter will be a bit loose—this is perfect.

Step 4: Pour and smooth
Carefully spoon or pour the batter over the cherry layer in the pan. Use a spatula to gently smooth the surface. Try not to disturb the cherries.

Step 5: Bake
Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake will feel springy to the touch and slightly pull away from the sides.

Step 6: Cool and invert
Let the cake cool in the pan for about 10–15 minutes. Run a butter knife around the edges to loosen it. Place a large serving tray or cutting board over the pan and carefully flip it upside down. Lift the pan away gently to reveal the cherry topping.

Step 7: Slice and serve
Cut into squares or rectangles. Serve slightly warm or at room temperature, with optional extras like whipped cream or ice cream.

Helpful Tips:

• No pie filling? Substitute with 2 cups of frozen or fresh cherries tossed in ⅓ cup sugar and 1 tablespoon cornstarch.
• Don’t overmix the batter—stop as soon as the dry ingredients disappear.
• Grease the pan generously to ensure a smooth release when inverting the cake.
• Let it cool slightly before flipping to allow the cherry topping to set a bit.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 50 minutes
• Yield: Serves 12–16
• Category: Cake, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian, Dairy-Free, Egg-Free

Notes and Variations:

• Want extra chocolate? Stir in mini chocolate chips before baking.
• Add ½ teaspoon almond extract for a nutty note that pairs beautifully with cherries.
• Swap the cherry topping with blueberries or raspberries for variation.

Nutritional Information (Per Serving):

• Calories: ~250–300
• Fat: 9g
• Carbohydrates: 45g
• Sugar: ~28g
• Protein: 3g

(Approximate values based on standard ingredients.)

Frequently Asked Questions

Can I make this in a round pan?
Yes, a 10-inch round cake pan or springform pan works beautifully. Just adjust baking time and watch for doneness around the 25–30 minute mark.

Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend and ensure your other ingredients are certified gluten-free.

Is this cake freezer-friendly?
Absolutely. Let it cool completely, wrap individual slices tightly, and freeze for up to 1 month. Thaw at room temperature or reheat gently in the microwave.

Why use vinegar?
Vinegar reacts with baking soda to provide lift in egg-free cakes. You won’t taste it, promise.

Storage Instructions

• Room temperature: Store tightly covered for up to 2 days.
• Refrigerator: Keeps well up to 5 days.
• Freezer: Freeze slices in an airtight container or zip bag for up to 1 month.

More Cozy Recipes Like This

If you liked this, try these comfort-packed recipes next:

• Homemade Cherry Vanilla Ice Cream
• Moist Rhubarb Cake: A Tangy-Sweet Tradition That Signals Spring
• A Nostalgic Slice of Comfort: Walnut and Date Cake
• Super Fudgy Raspberry Stuffed Brownie Cookies

Conclusion

There’s a reason this Chocolate Cherry Upside-Down Cake has stuck around through generations. It’s easy to love, easy to bake, and always brings that comforting “wow” moment when it’s flipped onto the platter. It’s the kind of recipe you pass down, write in a family cookbook, and teach your kids when they’re old enough to whisk.