Chocolate Cherry Upside Down Cake

Why You’ll Love This Recipe

You’ll love this recipe for its simplicity and bold flavors. The combination of tart cherry pie filling with deep chocolate cake creates the perfect balance of sweet and tangy. Since it uses no dairy or eggs, it’s a great dessert option for vegans or those with dietary restrictions. Plus, it’s a one-pan wonder—just layer, bake, and invert for a beautiful presentation without the fuss of frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (21 oz) can cherry pie filling

• 2 ¼ cups all-purpose flour

• 1 ½ cups white sugar

• ¾ cup unsweetened cocoa powder

• 1 ½ teaspoons baking soda

• ¾ teaspoon salt

• 1 ½ cups water

• ½ cup vegetable oil

• ¼ cup distilled white vinegar

• ½ teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Spread the cherry pie filling evenly over the bottom of the prepared pan.

3. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.

4. In another bowl, combine water, vegetable oil, vinegar, and vanilla.

5. Pour wet ingredients into the dry mixture and stir until just combined.

6. Spread the batter evenly over the cherry pie filling.

7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool for 10 minutes in the pan, then invert onto a serving dish. Allow to cool before slicing and serving.

Servings and timing

This recipe makes 24 servings. Prep time is about 10 minutes, cook time is 30–35 minutes, and total time is around 45 minutes.

Variations

• Use blueberry or raspberry pie filling instead of cherry for a different fruity twist.

• Add chocolate chips to the batter for extra richness.

• Sprinkle chopped nuts over the cherry layer before adding the batter for a crunchy surprise.

• Swap vegetable oil with coconut oil for a hint of coconut flavor.

• Dust with powdered sugar or drizzle with a light glaze before serving for added sweetness.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and place in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices in the microwave for 15–20 seconds if you prefer it warm.

FAQs

Can I make this cake ahead of time?

Yes, it keeps well and can be made a day in advance. Just store it covered until ready to serve.

Do I need to invert the cake?

It’s recommended since the cherry topping becomes the showpiece, but you can also serve it straight from the pan.

Can I make this cake gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Why does this recipe use vinegar?

The vinegar reacts with baking soda to help the cake rise, especially important since there are no eggs.

Can I use fresh cherries instead of canned pie filling?

Yes, but you’ll need to cook them down with sugar and cornstarch to create a thick, syrupy filling.

Does this cake need frosting?

No, the cherry topping serves as both the glaze and decoration, so no frosting is needed.

Can I use almond extract instead of vanilla?

Yes, almond extract pairs wonderfully with cherries and gives a more traditional black forest flavor.

How do I know when the cake is done?

The cake should spring back lightly when touched, and a toothpick should come out clean.

Can I halve the recipe?

Yes, bake it in an 8×8-inch pan and adjust the baking time to around 25–28 minutes.

Is this cake vegan?

Yes, it’s naturally vegan since it contains no eggs or dairy.

Conclusion

Chocolate cherry upside down cake is a timeless dessert that combines the richness of chocolate with the sweet tang of cherries in a simple, fuss-free recipe. Egg-free, dairy-free, and incredibly moist, it’s a treat that everyone can enjoy. Whether for a casual family dessert or a potluck crowd-pleaser, this cake is sure to become a favorite in your recipe collection.