Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake

54 Reviews 5 Pics
Janice
Recipe by  Janice

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

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.

Share It

Reviews (54)

Rate This Recipe
SUHANTI
28

SUHANTI

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, I was not sure if pie cherries were can cherries. In Australia there were no pie cherries unfortunately only canned ones with juice!. And I wasn't sure whether it had to be finely chopped or put whole. hahaha, but the taste was absolutely delicious!!!

SARAHNDIPITY02
23

SARAHNDIPITY02

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 brought it to work when we were celebrating. I substituted the wheat flour with gluten free flour (Bob's Red Mill All Purpose GF Flour) and a tsp of xanthan gum. I also added dairy free chocolate chips into the batter, and I drizzled some chocolate syrup on the top when it was done. And it was great! It got eaten before the "regular" cake did! (Addition 3 years later) I STILL get requests for this at work - even on other people's birthdays - and people ask me for the recipe all the time.

CALORIECOUNTER
19

CALORIECOUNTER

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 sweet, moist and delicious. So not only can this recipe be dairy-free and egg-free, it can also be sugar-free and still please everyone!!

More Reviews

Similar Recipes

Chocolate Cherry Cake III
(220)

Chocolate Cherry Cake III

Aunt Mary's Chocolate Cake
(85)

Aunt Mary's Chocolate Cake

Chocolate Cherry Cake II
(81)

Chocolate Cherry Cake II

Cherry Chocolate Cake
(69)

Cherry Chocolate Cake

Chocolate Cherry Cake I
(45)

Chocolate Cherry Cake I

Chocolate Cherry Chip Cake
(37)

Chocolate Cherry Chip Cake

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Cherry Cake III

>

next recipe:

Aunt Mary's Chocolate Cake