Chocolate Cherry Upside-Down Cake

Name: Chocolate Cherry Upside Down Cake Recipe | Hersheyland
Prep time: 15 min
Total time: 80 min
Yield: 1 cake
Ingredients: 1 Tbsp corn starch; 1 Tbsp cold water; 1/4 to 1/2 tsp almond extract (optional); 1 can cherry pie filling (21 oz); 1 2/3 cups all-purpose flour; 1 cup sugar; 1/4 cup HERSHEY'S Cocoa; 1 tsp baking soda; 1/2 tsp salt; 1 cup water; 1/3 cup vegetable oil; 1 tsp white vinegar; 1/2 tsp vanilla extract; whipped cream

Details

Time: 1 hour 20 minutes
Skill Level: Beginner
Yields: 1 cake

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.

Ingredients & Directions

Prep Time: 15 minutes
Bake Time: 43 minutes
Cool Time: 20 minutes

Ingredients

1 Tbsp

corn starch
1 Tbsp

cold water
1/4 to 1/2 tsp

almond extract (optional)
1 can

cherry pie filling (21 oz)
1 2/3 cups

all-purpose flour
1 cup

sugar
1/4 cup

HERSHEY'S Cocoa
1 tsp

baking soda
1/2 tsp

salt
1 cup

water
1/3 cup

vegetable oil
1 tsp

white vinegar
1/2 tsp

vanilla extract
whipped cream

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

Mixing Bowl

Bowl

Measuring Cups

Rubber Scraper

9-Inch Square Pan

Wire Rack

Serving Plate

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.

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