Cherry Upsidedown Cake
Submitted by ggma
A chocolate cherry upside-down cake made without eggs or butter. Cherry pie filling bakes under a rich cocoa batter, then gets flipped for a stunning glossy cherry top.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minChocolate and cherries are one of those combinations that just works, every single time.
This upside-down cake starts with cherry pie filling spread across the bottom of a 9×13 pan, then a from-scratch cocoa batter gets poured right on top.
Here’s the surprise: there are no eggs and no butter in this batter. Vinegar and baking soda handle the rise, and vegetable oil keeps things moist.
Flip it out after cooling and you’ve got a dark, fudgy chocolate cake with a glistening cherry crown on top.
Chef Tips
- Stir the batter just until moistened; overmixing develops gluten and makes the cake tough
- Cool in the pan for exactly 10 minutes before inverting; too long and the cherries stick, too short and the cake falls apart
- Serve with whipped cream or a scoop of vanilla ice cream to cut through the rich chocolate
- This eggless, dairy-free batter makes it naturally vegan if you verify your pie filling ingredients
Ingredients
Directions
Spread cherry pie filling over the bottom of a 9 x 13 pan.
In a large bowl stir flour with sugar, cocoa, soda, and salt.
In another bowl, combine the water, oil, vinegar and vanilla.
Add liquid to dry mix all at once. Stir just to moisten. Pour batter evenly in the pan over the cherry filling. Bake in a preheated 350℉ (180℃) oven for 30 to 35 minutes.
Cool 10 minutes in pan; invert onto plate and cool.
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