Chocolate Cherry Upside Down Cake (Printable Version)
A moist chocolate cake with gooey cherry topping. Quick, crowd-pleasing, and irresistible for every occasion.
# What You'll Need:
→ Topping
01 -
60 ml unsalted butter, melted
02 -
55 g brown sugar
03 -
595 g cherry pie filling
→ Chocolate Sponge
04 -
1 box (approx. 425 g) chocolate cake mix
05 -
3 large eggs
06 -
120 ml vegetable oil
07 -
240 ml water
08 -
5 ml vanilla extract
# Steps to Follow:
01 -
Preheat oven to 175°C and grease a 23 x 33 cm baking pan.
02 -
Pour melted butter into prepared pan, distributing evenly. Sprinkle brown sugar over butter and spread cherry pie filling in an even layer on top.
03 -
In a large bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Stir until smooth and homogeneous.
04 -
Carefully pour the cake batter over the cherry mixture. Use a spatula to spread the batter evenly over the surface.
05 -
Bake for 35–40 minutes or until a toothpick inserted in the centre withdraws clean.
06 -
Let the cake cool in the pan for 10 minutes. Invert onto a large serving platter by placing the platter over the pan and carefully flipping. Serve warm or at ambient temperature.
# Additional Notes:
01 -
Enhance each serving with vanilla ice cream or whipped cream for added indulgence.
02 -
Store any remaining cake in an airtight container at room temperature for up to three days.