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Chocolate Cherry Upside-Down Cake


1 hour 20 minutes
Skill Level
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


  • 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
  • 1/4 cup
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 cup
  • 1/3 cup
    vegetable oil
  • 1 tsp
    white vinegar
  • 1/2 tsp
    vanilla extract
  • whipped cream


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

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.

Additional questions?