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Cherry Upside Down Cake

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“I found this recipe on another site and want to try it sometime in the near future. DH is a big fan of anything that has cherries so I'm thinking he might like this. 2/25/07 Edited: I made this tonight and DH & I were both amazed. When I took it out of the oven there were no cherries on top. They all sink to the bottom and it's truly an upside down cake. I thought it might be real sweet but it isn't. It has a nice sweet/tart combination. We served it with vanilla ice cream and it is yummy.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 517.37 g box white cake mix
  • 3 eggs (or as called for by the cake mix directions)
  • 118.29 ml oil (or as called for by the cake mix directions) or 118.29 ml butter (or as called for by the cake mix directions)
  • 314.66 ml water (or as called for by the cake mix directions)
  • 2 (822.13 g) can unsweetened tart red cherries, with juice
  • 236.59 ml sugar
  • 3.69 ml almond extract
  • 4.92 ml red food coloring
  • 29.58 ml cornstarch
  • 29.58 ml butter, melted
  • whipped cream (optional)
  • vanilla ice cream (optional)

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour a 9x13 baking pan and set aside.
  3. Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
  4. Mix remaining ingredients until sugar and cornstarch are dissolved.
  5. Pour or gently spoon cherry mixture over batter.
  6. Bake for 50-60 minutes.
  7. Serve topped with whipped cream or vanilla ice cream.

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