Chocolate Cherry Upside-Down Cake Recipe

Indulge in the perfect blend of rich chocolate and sweet cherries with this delectable Chocolate Cherry Upside-Down Cake. This recipe is a crowd-pleaser that combines the moist texture of chocolate cake with the tangy goodness of cherry pie filling. Whether for a special occasion or a casual dessert, this cake is sure to impress.


  • 1 (21 oz.) can cherry pie filling
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup baking cocoa
  • 1 ½ tsp baking soda
  • ¾ tsp salt
  • 1 ½ cups water
  • ½ cup canola or vegetable oil
  • ¼ cup white vinegar
  • 1 ½ tsp vanilla extract


  1. Preheat and Prep:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9×13” baking pan thoroughly to ensure easy removal of the cake.
  2. Layer the Cherries:
    • Spread the cherry pie filling evenly at the bottom of the greased pan.
    • Move cherries around to distribute them evenly, ensuring each slice gets a fair share of cherries.
  3. Prepare the Dry Ingredients:
    • In a large bowl, combine the all-purpose flour, granulated sugar, baking cocoa, baking soda, and salt. Mix well to ensure even distribution of the ingredients.
  4. Mix the Wet Ingredients:
    • In a separate bowl, whisk together the water, canola or vegetable oil, white vinegar, and vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients:
    • Add the wet mixture to the dry ingredients all at once. Stir just until moistened. Avoid over-mixing to ensure the cake remains tender.
  6. Pour and Bake:
    • Pour the batter over the cherries in the prepared pan.
    • Bake in the preheated oven for 35-40 minutes or until a wooden pick inserted into the center comes out clean.
  7. Cool and Serve:
    • Allow the cake to cool in the pan for about 10 minutes.
    • Run a knife around the edges to loosen the cake, then invert onto a serving platter.
    • Let the cake cool completely before slicing and serving.

FAQ Section

1. Can I use fresh cherries instead of canned cherry pie filling? Yes, you can use fresh cherries. However, you will need to cook them down with some sugar and cornstarch to achieve a similar consistency to the pie filling.

2. Can I make this cake gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

3. How should I store this cake? Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to 3 months.

4. Can I use a different type of vinegar? White vinegar is recommended for its neutral flavor, but you can use apple cider vinegar as a substitute if needed.

5. What can I use instead of canola or vegetable oil? You can use melted coconut oil or even light olive oil as a substitute. Each will slightly alter the flavor of the cake.

6. Can I add other fruits to this cake? Certainly! Feel free to add other fruits like blueberries or raspberries for a mixed berry upside-down cake.

Chef’s Advice

To enhance the flavor of this cake, consider adding a teaspoon of almond extract to the batter. Almond pairs wonderfully with cherries and will give your cake an extra layer of deliciousness. Additionally, serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert to a whole new level.

Leave a Comment