If you’ve never flipped a cake upside down and revealed a bubbling layer of fruit and caramelized sugar—get ready for a little kitchen magic.
This Upside-Down Cherry Chocolate Cake is incredibly easy to make, thanks to a box of cake mix, but tastes like something that took hours.
Why I Love This Recipe
Effortless and impressive – Starts with cake mix but ends with bakery-level flavor.
Chocolate and cherry combo – A nostalgic, crowd-favorite pairing.
That caramelized topping – The melted butter and brown sugar make it gooey and irresistible.
Perfect for gatherings – Feeds a group and makes a stunning presentation.
Works warm or chilled – Tastes just as good fresh out of the oven or the next day.
What You’ll Need (Ingredient Highlights)
Cherry pie filling – Tart, sweet, and full of texture—this becomes the star topping.
Brown sugar + melted butter – Create that sticky-sweet base under the fruit.
Chocolate cake mix – Cuts down on prep but still gives rich, moist results.
Eggs, oil, water, vanilla – Classic cake additions that enhance flavor and texture.
Pro Tips Before You Start
Grease your pan generously – This is key for a clean flip.
Don’t stir the layers – Pour batter slowly over the cherries to keep them intact.
Room-temp eggs and water – Help the batter mix and rise better.
Test doneness with a toothpick – No wet batter = ready to flip.
Let it cool before inverting – About 10 minutes is the sweet spot.
How to Make Upside-Down Cherry Chocolate Cake
Step 1: Prep the Pan
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Build the Cherry Layer
Pour melted butter into the bottom of the pan.
Sprinkle brown sugar evenly on top.
Spoon cherry pie filling over the sugar and spread it into a smooth layer.
Step 3: Mix the Batter
In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract.
Whisk until fully blended and smooth.
Step 4: Assemble the Cake
Gently pour the cake batter over the cherry layer.
Use a spatula to smooth the top if needed—do not stir.
Step 5: Bake
Place the cake in the oven and bake for 35–40 minutes.
Check with a toothpick; it should come out clean from the center.
Step 6: Cool and Flip
Remove from the oven and let the cake cool in the pan for 10 minutes.
Place a serving platter over the baking dish and carefully flip the cake.
Lift the pan slowly—your cherry topping should be beautifully revealed.
What to Serve It With
A scoop of vanilla, chocolate, or cherry ice cream
Fresh whipped cream or a dollop of Greek yogurt
Chopped toasted almonds for crunch
A dusting of powdered sugar
Hot coffee or dessert wine
Variations / Substitutions
Use blueberry or strawberry pie filling instead of cherry.
Swap in a devil’s food or fudge cake mix for deeper chocolate flavor.
Add chocolate chips to the batter for extra richness.
Replace vanilla with almond extract for a cherry bakewell twist.
Try making mini versions in ramekins or muffin tins.
Storage & Leftovers
Refrigerator – Store in a sealed container for up to 4 days.
Freezer – Slice and freeze individually for up to 2 months.
Reheat – Microwave slices for 15–20 seconds to re-soften the topping.
Serving tip – Serve at room temperature or slightly warm.
Avoid sogginess – Let it cool uncovered before storing.
FAQs
Can I use a different type of fruit filling?
Yes! Blueberry, apple, or peach work great.
What if I don’t have a cake mix?
You can make your own chocolate cake batter from scratch.
Can I bake this in a round cake pan?
Yes, just reduce the recipe by half or split between two pans.
Is the flip difficult?
Not at all—just let it cool a bit and use a sturdy platter.
Can I make this a day ahead?
Absolutely. It reheats beautifully or can be served chilled.
Final Thoughts
This Upside-Down Cherry Chocolate Cake is one of my favorite “cheat” desserts.
It’s easy, comforting, and always feels a little fancy when you flip it out and reveal that glossy cherry topping.
Perfect for potlucks, holidays, or Tuesday nights when you just want something sweet and cozy.
Upside Down Cherry Chocolate Cake
Ingredients
- 1 can 21 oz cherry pie filling
- ¼ cup unsalted butter melted
- ¼ cup brown sugar
- 1 box chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Pour melted butter into the pan and sprinkle evenly with brown sugar.
- Spread cherry pie filling on top in an even layer.
- In a bowl, mix cake mix, eggs, vegetable oil, water, and vanilla extract until smooth.
- Gently pour batter over cherry layer. Do not stir.
- See full steps with tips & photos → https://wimpysdiner.net/upside-down-cherry-chocolate-cake/
Notes
- Make Ahead: This cake can be made ahead and stored in an airtight container for up to 2 days.
- Variation: Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
