Cherry Upsidedown Cake
Yield
1 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 21 | ounces |
cherry pie filling
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
cocoa powder
unsweetened |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
vinegar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 606.9 | ml/g |
cherry pie filling
|
|
| 532 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 177 | ml |
cocoa powder
unsweetened |
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
vinegar
|
|
| 7.5 | ml |
vanilla extract
|
|
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.
