Sweet, gooey cherry pie filling and moist chocolate cake flavored with HERSHEY'S Cocoa are the co-stars of this decadent Chocolate Cherry Upside-Down Cake fit for a celebration. You don’t need to be a baking whiz or spend all day in the kitchen to turn a can of cherry pie filling into a delicious topping for this three-step, beginner-friendly Chocolate Cherry Upside-Down Cake recipe. Serve warm and top it off with vanilla ice cream or whipped cream for an unforgettable dessert. Cherries are juicy and delicious, whether they're freshly picked or packed in a jar! Enjoy another chocolate-fruit mash-up dessert with these Chocolate Cherry Bars.
Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.
Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.