~Cherry Upside Down Cake!

This one is pretty simple and won’t require much chatter~! I simply saw a box of Pineapple Upside Down Cake mix in the store, said ewww, and then my idea light bulb lit up!

I’ve never been a huge fan of Pineapple Upside Down Cake (don’t hate me)! But, I really like the cool idea of that gooey top/cakey bottom, “flip it over” thingy that it has going on~~so all I did was replace the Pineapple with Cherry!

~See, I told you it wouldn’t require much chatter! 😉

If you love Cherries, and Cake, you will adore this succulent, sweet & moist, super simple, dessert!

Turn it into a “Black Forest Upside Down Cake” with a decadent drizzle of Chocolate Fudge Sauce (homemade or store bought)! ~SO GOOD!

What you’ll need:

1 box of White or Yellow Cake Mix

1 Can of Cherry Pie Filling

Chocolate Fudge Sauce for drizzling..optional!

Directions:

Spray your pan with some non-stick spray

Mix the Cake Batter according to the box directions and set aside.

Pour the Cherry Pie Filling into the Baking pan…

Spread the Cherries evenly into the pan, as this will become the pretty top of the Cake…

Pour the Cake Batter directly on top of the Cherries, and bake at 350 degrees for 30-45 minutes..OR until it’s golden and cooked through…test it with a toothpick to be sure!

Let it cool before attempting the ‘flip-out’!

Then…invert your serving plate over the cake and flip away…

Enjoy the “WOW” factor you get from a successful flip~and then serve it up to the quickly gathering crowd of starving friends and family…

Make it a Black Forest Cake with a small slathering of Chocolate Sauce, and watch the crowd move in even closer…

Go ahead and drive them crazy as you add even more Chocolate to your piece..LOL!

Find a quiet corner all to yourself and dig in! ~Enjoy! 🙂

Dianne on August 22, 2013 at 6:43 pm
I think you left out some steps. You go from spreading the cherries evenly in the bottom of the pan to letting it cool before you invert the pan. You didn’t say anything about putting the cake mix into the pan & baking it and at what temperature to bake it & for how long.
- Amy on August 22, 2013 at 7:11 pm
  All fixed thank you~ there was a wordpress glitch last night and some of the content didn’t save…I thought I re-added everything and I guess I didn’t..grr! 🙂

Angela on August 23, 2013 at 4:23 am
My hubby loves pineapple upside down cake and he loves cherries. I think I just found my alternative to using pineapple. Thanks a bunch, can’t wait to try it!!!
Loraine on August 23, 2013 at 4:06 pm
This appears to use a round 8 or 9 in.cake pan–shouldn’t the mix be used in two pans?
- Amy on August 23, 2013 at 5:15 pm
  You’d think..but sadly one box worked for one pan. 🙂

Lisa Voss on August 24, 2013 at 4:54 pm
I am making this today for my 5 year olds birthday today but I am going to use chocolate cake mix instead. 🙂

Char Girardi on September 1, 2013 at 1:50 pm
I started making upside down cake with every flavor pie fill imaginable back in the 80’s. My grandmother turned me on to using the box mix and we made all sorts of flavors. My problem is your pictures of the end result. Your pictures appear to be cake with the pie fill poured over the top after being inverted. When baking the pie fill with the mix, the fruit actually ends up embedded into the mix. Just thought your pictures were a little misleading if that was the result others would be looking for.
- Amy on September 1, 2013 at 2:35 pm
  Sorry if that’s what you think I did…but it’s not. This cake was baked exactly as I stated.

Ruth Cooke on September 15, 2013 at 12:50 am
If I were going to make Black Forest Upside Down cake (and chances are I will :D) I’d use a chocolate fudge mix for the cake, and add whipping cream for the topping.
And now I’m hungry… :p
- KaliCupcake on September 14, 2014 at 1:30 am
  And you took the words right out of my mouth!!! I am making this for my church potluck with chocolate cake instead….I hope it goes over well!!

cindy on September 19, 2013 at 10:47 pm
Just pulled this bad boy outta the oven and patiently waiting for it to cool so I can do the flip and see those gorgeous red cherries.
cindy on September 19, 2013 at 11:02 pm
Ok so my cherry upside down cake looks almost identical to your photos and I did just like you said. Beautiful and delish!!!!!!!!!!!!!
- Amy on September 19, 2013 at 11:34 pm
  Yipeeeeeeeeee! 🙂 🙂
Judi on October 11, 2015 at 2:51 pm
I did exactly as the instructions stated. Now, I knew better then to shove “5 lbs of sausage into a 1 lb casing” but as Amy stated, she is NOT lying. I used a 10″ cast iron frying pan and did NOT put the whole batch of cake batter in the pan and still ended up with an overflowing, underdone cake. Anyone taking a chance on making this the day of a special occasion – good luck to you. I suggest you buy a cake to have on hand, just in case you aren’t as lucky as Amy. Thank God I was making this for a Walking Dead premier party, the sloppy mess fit in perfectly.
- Amy on October 11, 2015 at 6:17 pm
  Nice save..lol! 🙂 I should also mention that altitude is a factor in how your cake will/not rise, so factor that in when adding the batter~ better to cut it a little short, than to have an over-flow issue. 🙂

~Cherry Upside Down Cake!

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