Chocolate Cherry Upside-Down Cake

Chocolate Cherry Upside-Down Cake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

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 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon water cold
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/4 to 1/2 teaspoon almond extract (optional)
  • 1 teaspoon baking soda
  • 1 can cherry pie filling (21 oz.)
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup sugar

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

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog