Cherry Upside Down Cake Recipe

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Cherry Upside Down Cake

Connie McGinnis


This recipe was passed down to me years ago by my children's Grandma. I still have the original recipe card that it was written on with the pretty cherry border on the card that she gave to me that day. My former mother-in-law was a gifted baker and she loved every minute of it! My children especially loved it when their Grandma would add her home made whipped topping to this cake. That was always such a treat for them! I will always cherish this recipe and be sure to keep this one tucked safely away.

pinch tips: How to Measure Ingredients



12-16 Servings


20 Min


50 Min


1/2 c
brown sugar, firmly packed
3 Tbsp
margarine or butter
21 oz
cherry fruit pie filling ( one 21 oz. can)
1 pkg
pillsbury plus yellow cake mix
1 c
1/3 c

Directions Step-By-Step

Preheat oven to 350 degrees. Grease a 9 x 13 pan. Place brown sugar and margarine OR butter in bottom of pan. Place pan in oven for 4-5 minutes until margarine OR butter are melted. Stir to blend. Spoon cherry pie filling evenly over brown sugar mixture.
In a large bowl, combine; cake mix, water, oil and eggs at low speed until moistened. Beat two minutes at high speed. Pour batter evenly over cherry pie filling. Bake until toothpick inserted in center comes out clean. Let cake sit and cool down until slightly warm and then; Run knife around edge of cake to loosen; immediately invert onto serving tray. Cool completely. Serve with whipped cream if desired.

About this Recipe

Course/Dish: Cakes
Hashtag: #cherry