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Chocolate Cherry Upside Down Cake

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This chocolate cherry upside-down cake combines the richness of chocolate with the sweet tang of cherries in a simple, one-pan dessert. Egg-free and dairy-free, it’s naturally vegan and perfect for anyone looking for a fuss-free yet impressive cake.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

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 tsp baking soda

¾ tsp salt

1 ½ cups water

½ cup vegetable oil

¼ cup distilled white vinegar

½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Spread cherry pie filling evenly over the bottom of the prepared pan.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  4. In another bowl, combine water, vegetable oil, vinegar, and vanilla extract.
  5. Pour wet ingredients into dry mixture and stir until just combined.
  6. Spread batter evenly over cherry pie filling.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes in the pan, then invert onto a serving dish. Allow to cool before slicing and serving.

Notes

  • Swap cherry pie filling with blueberry or raspberry for a fruity variation.
  • Add chocolate chips to the batter for extra richness.
  • Sprinkle chopped nuts over the cherry layer before baking for crunch.
  • Use coconut oil instead of vegetable oil for a hint of coconut flavor.
  • Dust with powdered sugar or drizzle with glaze before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/chocolate-cherry-upside-down-cake/