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Chocolate Cherry Upside-Down Cake

Details

Time
1 hour 20 minutes
Skill Level
Beginner
Yields
1 cake

Cherry pie filling finds a new way to shine. This three-step chocolate cherry upside-down cake is covered with an easy cherry topping that pairs perfectly with the rich flavor of HERSHEY'S Cocoa. Top it off with whipped cream and serve warm for a blissful dessert.

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
  • 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 THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Mixing Bowl
Mixing Bowl
Bowl
Bowl
Measuring Cups
Measuring Cups
Rubber Scraper
Rubber Scraper
Square Baking Pan
9-Inch Square Pan
Wire Rack
Wire Rack
Serving Plate
Serving Plate
1

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.

2

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.

3

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.

Additional questions?