Chocolate Cherry Upside-Down Cake Recipe

Name: Chocolate Cherry Upside-Down Cake
Yield: 4 servings
Cuisine: American
Ingredients: 1-1/2 cup cake flour (not all-purpose); 3/4 cup sugar; 1/4 tsp. salt; 1 tsp. baking soda; 1-1/3 cup cocoa; 1 tsp. vinegar; 1 tsp. cinnamon; 1/3 cup oil; 1 tsp. vanilla; 3/4 cup water; 1 can (1-1/3 lb.) cherry pie filling

Servings: persons

1-1/2 cup cake flour (not all-purpose)
3/4 cup sugar
1/4 tsp. salt
1 tsp. baking soda
1-1/3 cup cocoa
1 tsp. vinegar
1 tsp. cinnamon
1/3 cup oil
1 tsp. vanilla
3/4 cup water
1 can (1-1/3 lb.) cherry pie filling

1
Mix and sift all dry ingredients.
2
Slowly mix in remaining ingredients.
3
Put 3/4 cup cherry pie filling in bottom of microwavable bundt cake dish.
4
Put the rest of cherry pie filling in cake batter.
5
Pour into the cake dish.
6
Bake in microwave for 9 minutes on 50% heat.
7
Turn and bake for an additional 3-4 minutes on high.
8
Top may look moist.
9
That is ok. Cover cake while still in dish with a towel for about 1-2 minutes, then turn out on dish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cup cake flour (not all-purpose), 3/4 cup sugar, 1/4 tsp. salt, 1 tsp. baking soda, and more.

Yes, Chocolate Cherry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Cherry Upside-Down Cake

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