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Cherry Upsidedown Cake

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Submitted by ggma

YIELD

1 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

21 606.9
OUNCES ML/G CHERRY PIE FILLING
2 ¼ 532
1 ½ 355
CUPS ML SUGAR
¾ 177
CUP ML COCOA POWDER
unsweetened
1 ½ 7.5
TEASPOONS ML BAKING POWDER
¾ 3.8
TEASPOON ML SALT
1 ½ 355
CUPS ML WATER
¼ 59
CUP ML VEGETABLE OIL
¼ 59
CUP ML VINEGAR
1 ½ 7.5
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 879 17% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 478mg 20%
Total Carbohydrate 60g 60%
Dietary Fiber 8g 33%
Sugars g
Protein 22g
Vitamin A 6% Vitamin C 9%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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