Cherry Upside Down Cake
photo by Sherrybeth
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (18 1/4 ounce) box white cake mix
- 3 eggs (or as called for by the cake mix directions)
- 1⁄2 cup oil (or as called for by the cake mix directions) or 1/2 cup butter (or as called for by the cake mix directions)
- 1 1⁄3 cups water (or as called for by the cake mix directions)
- 2 (14 1/2 ounce) cans unsweetened tart red cherries, with juice
- 1 cup sugar
- 3⁄4 teaspoon almond extract
- 1 teaspoon red food coloring
- 2 tablespoons cornstarch
- 2 tablespoons butter, melted
- whipped cream (optional)
- vanilla ice cream (optional)
directions
- Preheat oven to 350°F.
- Grease and flour a 9x13 baking pan and set aside.
- Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
- Mix remaining ingredients until sugar and cornstarch are dissolved.
- Pour or gently spoon cherry mixture over batter.
- Bake for 50-60 minutes.
- Serve topped with whipped cream or vanilla ice cream.
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Reviews
-
This was incredibly easy to make! The cherries I found were in a 28 oz jar in a light syrup (not cherry pie filling) For the cherry mixture, I didn't quite use all of the sugar and omitted the food coloring. While adding the cherry mix to the cake mix I thought there would be too much liquid and left out a good 1/3 of a cup...the next time I will put it all in. I also noticed that my cake (PC organics) cooked in just over 45 mins. so watch your cake! Yummy!
-
Very interesting recipe. I made this Saturday afternoon and was really surprised at the taste. As Luby said, the sweet/tart combination was really good. I served it with warm with a little cool whip on the side. DH and all 3 kids really liked it as did mom and dad. I did have more "juice" on the bottom that I thought, so I spooned it over the top of the cake before serving. Thanks LUBY....I picked this one for the bakeathon for ChefIAm and was NOT disappointed. GREAT FLAVOR AND VERY EASY TO MAKE.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.