If you’ve never flipped a cake upside down and revealed a bubbling layer of fruit and caramelized sugar—get ready for a little kitchen magic.
This Upside-Down Cherry Chocolate Cake is incredibly easy to make, thanks to a box of cake mix, but tastes like something that took hours.
Why I Love This Recipe
Effortless and impressive – Starts with cake mix but ends with bakery-level flavor.
Chocolate and cherry combo – A nostalgic, crowd-favorite pairing.
That caramelized topping – The melted butter and brown sugar make it gooey and irresistible.
Perfect for gatherings – Feeds a group and makes a stunning presentation.
Works warm or chilled – Tastes just as good fresh out of the oven or the next day.
What You’ll Need (Ingredient Highlights)
Cherry pie filling – Tart, sweet, and full of texture—this becomes the star topping.
Brown sugar + melted butter – Create that sticky-sweet base under the fruit.
Chocolate cake mix – Cuts down on prep but still gives rich, moist results.
Eggs, oil, water, vanilla – Classic cake additions that enhance flavor and texture.
Pro Tips Before You Start
Grease your pan generously – This is key for a clean flip.
Don’t stir the layers – Pour batter slowly over the cherries to keep them intact.
Room-temp eggs and water – Help the batter mix and rise better.
Test doneness with a toothpick – No wet batter = ready to flip.
Let it cool before inverting – About 10 minutes is the sweet spot.
How to Make Upside-Down Cherry Chocolate Cake
Step 1: Prep the Pan
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Build the Cherry Layer
Pour melted butter into the bottom of the pan.
Sprinkle brown sugar evenly on top.
Spoon cherry pie filling over the sugar and spread it into a smooth layer.
Step 3: Mix the Batter
In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract.
Whisk until fully blended and smooth.
Step 4: Assemble the Cake
Gently pour the cake batter over the cherry layer.
Use a spatula to smooth the top if needed—do not stir.
Step 5: Bake
Place the cake in the oven and bake for 35–40 minutes.
Check with a toothpick; it should come out clean from the center.
Step 6: Cool and Flip
Remove from the oven and let the cake cool in the pan for 10 minutes.
Place a serving platter over the baking dish and carefully flip the cake.
Lift the pan slowly—your cherry topping should be beautifully revealed.
What to Serve It With
A scoop of vanilla, chocolate, or cherry ice cream
Fresh whipped cream or a dollop of Greek yogurt
Chopped toasted almonds for crunch
A dusting of powdered sugar
Hot coffee or dessert wine
Variations / Substitutions
Use blueberry or strawberry pie filling instead of cherry.
Swap in a devil’s food or fudge cake mix for deeper chocolate flavor.
Add chocolate chips to the batter for extra richness.
Replace vanilla with almond extract for a cherry bakewell twist.
Try making mini versions in ramekins or muffin tins.
Storage & Leftovers
Refrigerator – Store in a sealed container for up to 4 days.
Freezer – Slice and freeze individually for up to 2 months.
Reheat – Microwave slices for 15–20 seconds to re-soften the topping.
Serving tip – Serve at room temperature or slightly warm.
Avoid sogginess – Let it cool uncovered before storing.
FAQs
Can I use a different type of fruit filling?
Yes! Blueberry, apple, or peach work great.
What if I don’t have a cake mix?
You can make your own chocolate cake batter from scratch.
Can I bake this in a round cake pan?
Yes, just reduce the recipe by half or split between two pans.
Is the flip difficult?
Not at all—just let it cool a bit and use a sturdy platter.
Can I make this a day ahead?
Absolutely. It reheats beautifully or can be served chilled.
Final Thoughts
This Upside-Down Cherry Chocolate Cake is one of my favorite “cheat” desserts.
It’s easy, comforting, and always feels a little fancy when you flip it out and reveal that glossy cherry topping.
Perfect for potlucks, holidays, or Tuesday nights when you just want something sweet and cozy.
