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    You are in: Home / Recipes / Cherry Upside Down Cake Recipe
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    Cherry Upside Down Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 20, 2014

      Very good and very easy to make!!

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    • on October 04, 2007

      This was incredibly easy to make! The cherries I found were in a 28 oz jar in a light syrup (not cherry pie filling) For the cherry mixture, I didn't quite use all of the sugar and omitted the food coloring. While adding the cherry mix to the cake mix I thought there would be too much liquid and left out a good 1/3 of a cup...the next time I will put it all in. I also noticed that my cake (PC organics) cooked in just over 45 mins. so watch your cake! Yummy!

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    • on October 01, 2007

      Very interesting recipe. I made this Saturday afternoon and was really surprised at the taste. As Luby said, the sweet/tart combination was really good. I served it with warm with a little cool whip on the side. DH and all 3 kids really liked it as did mom and dad. I did have more "juice" on the bottom that I thought, so I spooned it over the top of the cake before serving. Thanks LUBY....I picked this one for the bakeathon for ChefIAm and was NOT disappointed. GREAT FLAVOR AND VERY EASY TO MAKE.

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    Nutritional Facts for Cherry Upside Down Cake

    Serving Size: 1 (271 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 604.2
    Calories from Fat 233
    Total Fat 25.9 g
    Saturated Fat 5.6 g
    Cholesterol 86.9 mg
    Sodium 481.5 mg
    Total Carbohydrate 89.2 g
    Dietary Fiber 2.2 g
    Sugars 70.0 g
    Protein 6.2 g

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