CHERRY UPSIDE DOWN CAKE

Bonnie ^O^

By
@Utahn

The first time I made this cake, it blew my mind to watch the red cherries sink through the white batter to the bottom of the pan, while the top of the cake remains snow white! Bake it and watch the cherries disappear. When it is done, flip it over, and the cherries will be on top with a light golden crust over the top. Serve with a dollop of whipped cream. Enjoy!


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Comments:

Serves:

12 squares

Prep:

10 Min

Cook:

50 Min

Ingredients

1
box of white cake mix (or chocolate or yellow)
2
cans of cherry pie filling (i like ruby red)
whipped cream to taste.

Directions Step-By-Step

1
Cook's Tip: I found that in my oven, it took about 50 minutes for the cake to get done. I tented it with foil to slow the browning. Check with a tooth pick in the middle and if it comes clean, it is done. Cake will pull away from the sides of the pan.
2
PREPARE THE CAKE:
In a large mixing bowl, place the cake mix and the ingredients according to the directions on the box. Grease a 9x13 inch metal pan with Pam. Pour the batter in the pan.
3
Spoon pie filling, about 2 or 3 cherries at a time, evenly distributed over the batter. All the cherries and filling will sink to the bottom while it is baking. (I know, it is hard to believe, but trust me, it is true!)
4
BAKE THE CAKE:
Place the cake in the oven and bake according to the package directions. Note that it may take more than the time indicated. Use the toothpick test to check if it is done. Cool the cake 15 minutes, then flip over on a foil lined tray. Cut into 12 slices to serve. Top with a dollop of whipped cream. Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts