Chocolate Cherry Upside Down Cake

It really helps to have your oven calibrated correctly!! Third time I made this cake with the oven calibrated correctly and it turned out AMAZING!! Super moist and rich! YUMMY, YUMMY, YUMMY!!! I actually made this into 2 9×9 cakes. I used one can of dark sweet cherry filling for each. I also lined the pans with parchment paper before putting the filling in. Turned out AWESOME!!!

I have been baking this cake for about 8 years now with 3 very significant changes: first, I use a jar of morello dark cherrries from Trader Joe’s, reserving the cherry juice and substituting it for the water. The cherries are then placed in the bottom of the greased springform pan. Finally, I use chocolate sprinkles instead of cocoa and bake it for 50-60 min. until a toothpick comes out clean. My family requests this cake multiple times a year.

I made my own cherry sauce and added dark chocolate chips to make my own special version of this fantastic recipe.

This was amazing! I did use coconut oil instead of vegetable oil, and I lined the pan with foil after reading another review saying it didn’t flip well. It was the moistest (is that even a word?) and the best tasting cake I have ever made. I cooked it 40 mins because it was still jiggly after 30. I made it a week ago and the family is still raving about it. I’m not a baker, or even a great cook, but this is already known as “The Cake”. Thanks for sharing!

Made it exactly as specified, and topped with homemade whipped cream. This is now the family Black Forest Cake. Top marks for simplicity without relying on boxed cake mix. A winner! Thank you Janice.

This was EXCELLENT and easy 🙂

Fantastic! I used bing cherries since that’s what I had. Didn’t have much trouble getting it out of the pan… Just one messy spot but who cares? Looks delicious and is very moist. Yum!!

The flavor of this cake was slightly bland and the texture a bit crumbly. Awkward to eat, since it fell apart so easily. With a little tweaking, could be great for vegans.

This was easy and tastes pretty yummy. The cake is a bit strange not what I would think of for cake but still very moist and rich. I had to bake mine maybe an extra ten minutes as it didn’t set in 35 minutes but closer to maybe 45 minutes. I think next time I might add some extra cherries to the pie filling as mine seemed lacking in cherries but might just be the brand of pie filling I used.

I’ll be honest, I was prepared to not like this recipe. I’m not the biggest fan of cherrie pie which left me with reservations about using a cherry pie filling (especially one that comes out of a can!). In addition to that, I’m not vegan… in fact I LOVE butter, cream, cheese, meat, etc. etc. So I remained skeptical about the positive reviews assuming that most of the reviewers do not eat such animal products and may have a skewed view. Like when me vegan friends tell me their tofurkey tastes like real meat… no it doesn’t. That being said, I tried this recipe anyway for my non-dairy and egg eating friend whose birthday it was. And I’m happy to say that I was definitely proved wrong! The cake was so moist and decadent, and the cherry topping was the perfect compliment. I took the advice of several others and added some vegan chocolate chips which brought the cake to a whole new level of deliciousness. It was a big hit all around!

Made it for a baby shower, where the mother was severely allergic to milk. She loved it!

Cake was easy to make but a little heavy on the chocolate, if that’s possible! The crowd seemed to like it.

This cake was moist and very good I made it for work and there was none left. I think I will Make this for my daughter, She is allergic to dairy, I am more than sure she will love it!

This was really good. I only had 1 cup of white flour left so I used that plus 1.25 cups of whole wheat flour. And instead of making it in a 9 x 13 pan, I used two round 9″ pans. In between the layers I put Cool Whip Lite. And served with more of the cool whip. The result was that it looked really pretty and it tasted very similar to a Tastykake chocolate creamie.

very moist! i put in raspberry instead of cherry, as more of the people liked raspberry. i didn’t have powdered cocoa so i ended up substituting mini chocolate chips. the chips sank to where the pie filling is, but it still turned out great. though the baking time for me was actually 1 hour 25 minutes. i lined the pan with wax paper, and i had an easy time getting the cake out.

AWESOME!!! I took it to a pot luck & there was none left!! A must make! & didn’t change a thing!

Eh – it was ok – the cake was pretty dry and not that flavorful. The cherry topping was good…not something I’ll make again.

This was so good and easy to make. I will totally be making this again. I was surprised at how chocolaty it tasted. It was also fun to watch the chemical reaction with the vinegar and baking soda. It would be something kids would like to watch and help with.

My husband and I were not particularly happy with the overall taste of this cake. There was a large portion of the cake left over that I ended up having to throw away. I was sort of excited to try the recipe, since it was a healthier option from other recipes. However, I will not be making this cake again.

I used a recipe I have used for years called Amazon Chocolate Cake which is very similar to this one. I lined the greased pan with parchment, which I didn’t grease. It helped to get the cake out. I thought that 1 can of filling didn’t have as many cherries as i would have liked and the “sauce” was absorbed by the cake as it cooled. Still, my company thought it was a success.

My ten year old daughter made this last night for dessert. It was delicious. We’ll definitely be keeping this recipe to make again.