Chocolate Cherry Upside Down Cake

4.3
(68)
59 Reviews
8 Photos

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

Submitted by Janice Reesman
Updated on July 14, 2022
8
8
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8
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

Original recipe (1X) yields 24 servings

  • 1 (21 ounce) can cherry pie filling

  • 2 ¼ cups all-purpose flour

  • 1 ½ cups white sugar

  • ¾ cup unsweetened cocoa powder

  • 1 ½ teaspoons baking soda

  • ¾ teaspoon salt

  • 1 ½ cups water

  • ½ cup vegetable oil

  • ¼ cup distilled white vinegar

  • ½ teaspoon vanilla extract

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.

91 home cooks made it!

Nutrition Facts (per serving)

167 Calories
5g Fat
30g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 167
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 157mg 7%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Total Sugars 13g
Protein 2g 4%
Vitamin C 1mg 1%
Calcium 8mg 1%
Iron 1mg 6%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.