Chocolate Cherry Upside-Down Cake

Chocolate Cherry Upside-Down Cake

Cherry pie filling finds a new way to shine. This three-step chocolate cherry upside-down cake is covered with an easy cherry topping that pairs perfectly with the rich flavor of HERSHEY'S Cocoa. Top it off with whipped cream and serve warm for a blissful dessert.

SKILL LEVEL
beginner
PREP
15 min
BAKE
43 min

Ingredients

  Amount Per Serving % DV *
Calories220
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium210 mg9% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars13 g
Protein2 g
Vitamin A2% DV
Vitamin C2% DV
Calcium0 mg0% DV
Iron8% DV
  Amount Per Serving % DV *
Calories220
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium210 mg9% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars13 g
Protein2 g
Vitamin A2% DV
Vitamin C2% DV
Calcium0 mg0% DV
Iron8% DV
1-2/3 cupsall-purpose flour
1 tablespooncornstarch
1 tablespoonwater cold
1/2 teaspoonsalt
1/2 teaspoonvanilla extract
1 teaspoonwhite vinegar
1 cupwater
1/3 cupvegetable oil
1/4 to 1/2 teaspoonalmond extract (optional)
1 teaspoonbaking soda
1 cancherry pie filling (21 oz.)
1/4 cupHERSHEY'S Cocoa
1 cupsugar

Directions

  • 1. Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.
  • 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.
  • 3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. Makes 12 servings.
Ingredients sitting on a table

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