Chocolate Cherry Upside Down Cake is a showstopping dessert that marries rich, moist chocolate cake with sweet, tangy cherries in a stunning presentation. This decadent treat is known for its dramatic appearance—vibrant cherries glistening on top after being caramelized at the bottom of the baking pan—flipping the traditional cake experience upside down. The combination of deep cocoa flavors with the fruity juiciness of cherries creates a perfect balance that appeals to both chocolate and fruit dessert lovers. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake is guaranteed to leave a lasting impression at dinner parties, holiday celebrations, or any occasion that calls for something memorable and indulgent. The texture is tender, the flavor profile is complex, and the visual appeal makes it both rustic and elegant.
The history of the upside down cake can be traced back to the early 20th century in the United States when home cooks began baking fruit-topped cakes in cast iron skillets. The original versions most often featured pineapple rings with maraschino cherries in the center, thanks to canned pineapple’s growing availability and popularity during the 1920s. The “pineapple upside down cake” became iconic after Dole sponsored a baking contest in 1925 that garnered thousands of entries and nationwide attention. Over time, bakers experimented with other fruits like apples, peaches, and berries. The Chocolate Cherry Upside Down Cake is a more modern variation, likely inspired by Black Forest flavors and the rise in gourmet chocolate desserts. Combining cherries—fresh, frozen, or jarred—with a rich chocolate batter, this version offers a contemporary, luxurious twist on a classic American favorite, making it suitable for both casual and upscale occasions.
Ingredients Breakdown
For the Cherry Topping
– 2 cups pitted sweet cherries (fresh or frozen and thawed)
– ½ cup brown sugar
– 3 tablespoons unsalted butter
For the Chocolate Cake
– 1 cup all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup granulated sugar
– ½ cup brown sugar
– ½ cup vegetable oil (or melted butter for richer flavor)
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream (or plain yogurt)
– ½ cup whole milk (or buttermilk for tang)
Step-by-Step Recipe
- Prepare the Pan and Topping: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan. In a small saucepan over medium heat, melt the butter and brown sugar together until the mixture is bubbling. Pour this mixture into the bottom of the prepared pan and spread evenly. Arrange the pitted cherries in a single layer over the sugar mixture, covering the entire base.
- Make the Cake Batter: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Mix in the sour cream and milk until smooth. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
- Assemble and Bake: Gently pour the cake batter over the cherry layer in the pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 15 minutes. Run a knife around the edges to loosen it. Place a serving plate over the cake pan and carefully flip it upside down. Let it sit for a minute so the cherry topping can release, then gently lift the pan away.
- Serve: Serve warm or at room temperature. For an extra indulgent touch, pair with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
Tips for the Perfect Chocolate Cherry Upside Down Cake
Use ripe, sweet cherries for maximum flavor—Bing or dark cherries work best. If using frozen cherries, make sure they’re fully thawed and drained to prevent excess moisture. Don’t skip the step of melting the brown sugar and butter together—this creates a luscious caramel layer that helps the cherries shine. To keep the cake moist, use sour cream or yogurt, and don’t overbake. Always let the cake cool slightly before flipping to avoid crumbling or sticking. Grease the pan thoroughly, including the sides. If using a springform pan, place it on a baking sheet in case of leaks. Tap the cake pan gently after filling to remove any trapped air. For extra depth, add a tablespoon of espresso powder to the batter—it enhances the chocolate flavor without overpowering it.
Variations and Customizations
For a richer cake, substitute the oil with melted butter or use a mix of dark chocolate and cocoa powder. Add chopped chocolate or chocolate chips into the batter for extra texture. For a nutty twist, sprinkle chopped almonds or walnuts over the cherry layer before adding the batter. Swap cherries for raspberries, blackberries, or a mixed berry blend for seasonal variation. Create a spiced version by adding cinnamon or cardamom to the dry ingredients. Add a splash of cherry liqueur like Kirsch or Amaretto to the cherries or batter for a boozy upgrade. Turn it into a layered dessert by slicing the cooled cake in half and adding a whipped cream filling. For a gluten-free option, use a 1:1 gluten-free flour blend. To make it dairy-free, use plant-based milk and yogurt, and substitute the butter with vegan margarine.
Health Considerations and Nutritional Value
While Chocolate Cherry Upside Down Cake is undoubtedly a dessert, it offers some nutritional benefits thanks to its ingredients. Cherries are rich in antioxidants, vitamin C, and anti-inflammatory compounds. Using cocoa powder adds flavonoids that may support heart health. Opting for sour cream or yogurt introduces probiotics and protein. However, the cake is still high in sugar and fats, so portion control is key. For a lighter version, reduce the sugar slightly or use a sugar substitute. Choose whole wheat pastry flour for added fiber or experiment with almond flour for a lower-carb option. You can also replace some of the oil with unsweetened applesauce for fewer calories. To cut back on saturated fat, use a neutral oil or plant-based alternatives. As always, those with food allergies should watch for gluten, dairy, and egg ingredients and adjust accordingly.
FAQ
Can I use canned cherries? Yes, but be sure to drain them well and avoid using cherry pie filling, as it’s too thick and sweet.
Can I make this cake ahead of time? Absolutely. The cake can be baked a day in advance and stored covered at room temperature.
How do I prevent the cake from sticking when flipping? Grease your pan thoroughly, let the cake cool for 10–15 minutes, and gently run a knife around the edges before inverting.
What if I don’t have sour cream? You can use plain yogurt or buttermilk as a substitute.
Can I make this cake without eggs? Yes, try using a flax egg or commercial egg replacer for a vegan version.
What’s the best way to serve it? Warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
Chocolate Cherry Upside Down Cake
Ingredients
- – 1 21 oz can of cherry pie filling
- – ¼ cup melted unsalted butter
- – ¼ cup packed brown sugar
- – 1 box of chocolate cake mix
- – 3 large eggs
- – ½ cup vegetable oil
- – 1 cup water
- – 1 teaspoon vanilla extract
Instructions
- Prepare the Topping:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Pour the melted unsalted butter into the bottom of the greased pan and sprinkle the brown sugar evenly over it.
- Spread the cherry pie filling on top of the brown sugar layer, distributing it evenly.
- Make the Cake Batter:
- In a large bowl, add the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract.
- Mix until the batter is smooth and all ingredients are fully incorporated.
- Assemble the Cake:
- Gently pour the prepared batter over the cherry pie filling, spreading it out evenly with a spatula.
- Bake:
- Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Invert:
- Let the cake cool in the pan for about 10 minutes.
- Then, place a large serving plate or platter over the top and carefully flip the pan to invert the cake.
- Serve warm or at room temperature.