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

    Cherry Upside Down Cake. Photo by Sherrybeth

    1/3 Photos of Cherry Upside Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Luby Luby Luby's Note:

    I found this recipe on another site and want to try it sometime in the near future. DH is a big fan of anything that has cherries so I'm thinking he might like this. 2/25/07 Edited: I made this tonight and DH & I were both amazed. When I took it out of the oven there were no cherries on top. They all sink to the bottom and it's truly an upside down cake. I thought it might be real sweet but it isn't. It has a nice sweet/tart combination. We served it with vanilla ice cream and it is yummy.

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    Units: US | Metric

    • 517.37 g box white cake mix
    • 3 eggs (or as called for by the cake mix directions)
    • 118.29 ml oil (or as called for by the cake mix directions) or 118.29 ml butter (or as called for by the cake mix directions)
    • 314.66 ml water (or as called for by the cake mix directions)
    • 2 (822.13 g) can unsweetened tart red cherries, with juice
    • 236.59 ml sugar
    • 3.69 ml almond extract
    • 4.92 ml red food coloring
    • 29.58 ml cornstarch
    • 29.58 ml butter, melted
    • whipped cream (optional)
    • vanilla ice cream (optional)


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease and flour a 9x13 baking pan and set aside.
    3. 3
      Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
    4. 4
      Mix remaining ingredients until sugar and cornstarch are dissolved.
    5. 5
      Pour or gently spoon cherry mixture over batter.
    6. 6
      Bake for 50-60 minutes.
    7. 7
      Serve topped with whipped cream or vanilla ice cream.

    Ratings & Reviews:

    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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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