Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake

57
Janice 1

"This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!"

Ingredients

{{adjustedServings}} servings 167 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
  2. In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
  3. In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
  4. Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
  5. Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
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Reviews

57
  1. 65 Ratings

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I think this recipe is fantastic. It was very easy to make, but I could not get the upside-down bit right. The cake would not come off the pan. It might have been better if I lined the tin. Also...

This was great! I am allergic to dairy and eggs, and I am also not able to eat gluten (wheat, rye, barley). As you can imagine, cake is hard to come by for me. I made this for my birthday & I br...

WOW!! This is the first healthy recipe that my whole family enjoyed. I used a granulated sugar substitute to lower the overall calories and also used light cherry pie filling. It was still sw...