Introduction
Easy Cherry Upside Down Cake is a beautifully rustic, fruit-forward dessert that turns simple ingredients into an eye-catching and flavor-packed treat. With its sticky-sweet cherry topping and buttery, tender cake base, this upside-down cake captures the essence of summer in every bite, yet it’s easy enough to whip up year-round using fresh, frozen, or jarred cherries. The moment you flip the cake out of the pan to reveal the glossy layer of cherries glistening like jewels, you’ll know you’re in for something special. Unlike more elaborate desserts, this cake requires no frosting, no fancy equipment, and very little time—making it a perfect go-to for both casual baking and entertaining guests. The cake’s warm, jammy top layer naturally infuses the base with fruit juices as it bakes, resulting in an ultra-moist texture and a rich, caramel-like flavor. Ideal as a comforting weekend bake, a family dessert, or even as a unique addition to brunch, this easy cherry upside down cake is a delicious twist on a retro favorite that never fails to impress.
The History of Cherry Upside Down Cake
The concept of upside-down cake has roots going back centuries, originally made in cast iron skillets over open flames where fruit was placed on the bottom with batter poured over the top. This style of baking became popular in Europe and the United States as early as the 1800s. The most iconic version—pineapple upside-down cake—gained massive popularity in the U.S. during the 1920s when canned fruit became widely available, especially due to Dole’s marketing efforts. As baking became more experimental and diverse, variations of the upside-down cake began to include other fruits like peaches, apples, plums, and of course, cherries. Cherries have long been prized in desserts for their deep color and sweet-tart flavor, and their use in upside-down cakes brought both elegance and a burst of seasonal freshness. Over time, home bakers began to prefer cherries for their ability to pair with both vanilla and almond flavors, and their rich juices that form a naturally glossy glaze when baked under sugar and butter. Today, the cherry upside down cake stands as both a nostalgic throwback and a versatile modern dessert, enjoyed globally in countless interpretations.
Ingredients Breakdown
Cherries: Fresh, frozen, or jarred cherries work well, but tart or sweet cherries like Bing or Rainier are popular choices. If using frozen cherries, make sure they are thawed and drained. Jarred cherries should be patted dry to prevent excess moisture.
Brown Sugar: Used for the topping, brown sugar caramelizes beautifully with butter, creating a sticky-sweet, glossy glaze that coats the cherries.
Unsalted Butter: Essential for the cherry topping and the cake batter, providing richness and a tender crumb. If using salted butter, reduce the added salt slightly.
All-Purpose Flour: The structural base of the cake; unbleached flour is preferred for a lighter texture.
Baking Powder and Baking Soda: These leavening agents help the cake rise evenly and stay fluffy.
Salt: Enhances the flavor of the cherries and balances the sweetness in the cake.
Eggs: Provide structure and richness to the cake. Room temperature eggs incorporate more smoothly.
Sour Cream or Yogurt: Adds moisture and a slight tang to the batter, helping create a soft, tender crumb.
Vanilla Extract: Adds a warm, aromatic base note that pairs beautifully with cherries.
Almond Extract (optional): Intensifies the cherry flavor, as cherries and almonds naturally complement each other.
Granulated Sugar: Used to sweeten the cake batter; it blends with the wet ingredients to create a light and airy texture.
Milk: Loosens the batter slightly and adds moisture without making it too dense.
Step-by-Step Recipe
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan (not springform) with butter or non-stick spray. Line the bottom with parchment paper for easy release.
- Prepare the cherry topping: In a small saucepan or skillet, melt ¼ cup (60g) of unsalted butter over medium heat. Stir in ½ cup (100g) of brown sugar and cook until the mixture is bubbly and slightly thickened—about 2 minutes. Pour this mixture into the bottom of your prepared pan and spread it out evenly.
- Arrange the cherries: Place about 2 cups (300g) of pitted cherries on top of the sugar-butter mixture, in a single layer. You can arrange them in a decorative pattern or scatter them evenly. Set the pan aside.
- Make the cake batter: In a medium bowl, whisk together 1½ cups (195g) of all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. In another large bowl, beat ½ cup (113g) of unsalted butter and ¾ cup (150g) granulated sugar together until light and fluffy (about 3-4 minutes). Add 2 large eggs, one at a time, beating well after each. Mix in 1 teaspoon vanilla extract and ¼ teaspoon almond extract (if using). Add ½ cup (120g) of sour cream or full-fat yogurt and beat until just combined.
- Combine wet and dry ingredients: Add the dry mixture to the wet in two parts, alternating with ¼ cup (60ml) of milk. Stir just until the batter is smooth and no flour streaks remain. Do not overmix.
- Assemble the cake: Carefully spoon the batter over the cherries in the pan, spreading it gently with a spatula to cover the fruit completely and evenly.
- Bake: Place the cake in the preheated oven and bake for 40–45 minutes, or until the top is golden, and a toothpick inserted in the center comes out clean.
- Cool and invert: Let the cake rest in the pan for 10–15 minutes. Run a knife around the edges to loosen it. Carefully invert the cake onto a serving plate. Peel off the parchment paper if it sticks to the cherries. Allow the cake to cool before slicing.
- Serve: Enjoy warm or at room temperature, optionally topped with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Tips for the Perfect Cherry Upside Down Cake
Use room temperature ingredients for the batter to ensure a smoother, more even mix. Drain cherries well before using to prevent excess liquid from making the topping soggy. If you want more depth in flavor, caramelize the sugar longer for a deeper amber color and richer taste. Do not overmix the batter, as this can make the cake dense. Place a baking sheet under the cake pan while baking to catch any sugar drips. Let the cake rest before flipping, but don’t wait too long or the topping may stick to the pan. Inverting the cake while it’s still warm gives the best results. If the fruit sticks slightly after flipping, gently reposition it using a fork or spoon while the topping is still warm.
Variations and Customizations
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure other ingredients are certified gluten-free.
Vegan Option: Replace butter with plant-based margarine, eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use plant-based yogurt and milk.
Spiced Cherry Cake: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, aromatic twist.
Boozy Cherry Cake: Macerate cherries in a splash of brandy, rum, or amaretto before baking for an adult-friendly version.
Mixed Fruit Upside Down Cake: Combine cherries with peaches, plums, or blueberries for a colorful and flavor-packed variation.
Mini Upside Down Cakes: Bake the cake batter in muffin tins with cherry topping for individual servings—perfect for parties or portion control.
Lighter Version: Reduce sugar by 25%, use Greek yogurt, and substitute half the butter with applesauce for a lower-fat alternative.
Health Considerations and Nutritional Value
Cherries are rich in antioxidants, vitamin C, potassium, and fiber, offering several health benefits including reduced inflammation and support for heart health. Using fresh cherries over canned versions helps minimize added sugars and preservatives. Almond extract adds flavor without calories, and sour cream or yogurt provides calcium and protein while enhancing moisture. However, like most cakes, this dessert is still relatively high in sugar and fat, especially due to the caramelized topping. To make it more nutritious, consider using whole grain flour or cutting down on the sugar in both the topping and batter. Adding ground flaxseed or using coconut sugar are small ways to add fiber and reduce the glycemic index. Portion control is key when enjoying this dessert as part of a balanced diet, but the presence of fruit and the possibility of customizations make this cake an indulgence you can feel better about.
FAQ
Can I use frozen cherries? Yes, but thaw and drain them well to remove excess liquid that can affect the cake’s texture.
Can I use maraschino cherries? You can, but they’re sweeter and less natural-tasting than fresh or frozen cherries. For a more classic result, stick with pitted sweet or tart cherries.
Do I have to use parchment paper? It’s highly recommended for easy removal and to prevent the topping from sticking to the pan.
Easy Cherry Upside Down Cake
Ingredients
For the Cherry Topping
- ¼ cup 4 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- 2 cups about 14 oz fresh cherries, pitted and halved
For the Cake Batter
- 1½ cups all-purpose flour – measured by spooning into the cup and leveling off
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup 8 tablespoons unsalted butter, softened to room temperature
- 2 large eggs separated
- 1 teaspoon vanilla extract
- ½ cup whole milk lukewarm
- ¼ teaspoon cream of tartar – for stabilizing the egg whites
- What You’ll Need
- One 9-inch round cake pan with at least 2-inch tall sides
Instructions
How to Make Cherry Upside-Down Cake
- Preheat the oven to 350°F (175°C). Lightly butter the sides of a 9-inch cake pan with at least 2-inch tall sides.
- Prepare the cherry topping: Place the cake pan directly on the stovetop over low heat. Add 4 tablespoons of unsalted butter and melt it completely. Stir in ¾ cup of packed light brown sugar until fully combined and smooth. Remove the pan from heat and evenly spread the mixture across the bottom.
- Arrange the cherries: Place the halved cherries cut-side down over the sugar-butter layer, covering the bottom of the pan in a single layer. Press them down gently to help them stick.
- Mix the dry ingredients: In a medium bowl, whisk together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
- Make the batter base: In a large bowl, use a hand mixer to beat 1 cup of granulated sugar and 8 tablespoons (½ cup) of softened butter on high speed for about 5 minutes, until the mixture is light and fluffy.
- Add egg yolks and vanilla: Beat in 2 egg yolks, one at a time, mixing well after each addition. Then add 1 teaspoon of vanilla extract and mix to combine.
- Incorporate milk and dry ingredients: Add ½ cup of lukewarm whole milk and mix on medium-low speed until well blended. Gradually add the dry flour mixture and continue mixing on low speed just until combined.
- Beat egg whites: In a separate clean bowl, beat 2 egg whites with ¼ teaspoon of cream of tartar until stiff peaks form (stiff but not dry).
- Fold egg whites into batter: Gently fold the whipped egg whites into the cake batter in two additions, folding just until no streaks remain. Be careful not to deflate the mixture.
- Assemble and bake: Pour the batter over the cherries in the cake pan and smooth the top with a spatula. Bake in the center of the oven for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Run a dull knife around the edges to loosen it. Place a serving platter over the cake pan and carefully invert the cake onto the platter. Let it rest for 5 minutes before lifting off the pan.
- Serve: Serve warm or at room temperature. Enjoy as is, or with whipped cream or vanilla ice cream.