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Cherry Upside-Down Cake

User Rating 4.5 Star Rating (3 Reviews)


Cherry Upside-Down Cake

Cherry Upside-Down Cake

D. Rattray
Cherry upside down cake is made with cherry pie filling and a from scratch cake batter.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 1 can (20 ounces) cherry pie filling
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons milk


Heat oven to 350° F (180° C/Gas Mark 4).

Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended.

Spoon over the cherry pie filling; spread to cover.

Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger.
Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server.

Suggested Reading

Semi-Homemade Cherry Cake with Cake Mix

Easy Black Forest Cake with Cherries and Whipped Cream

Chocolate Fudge Cherry Cake

See Also

Quick Measurement and Temperature Conversion Chart

User Reviews

Reviews for this section have been closed.

 4 out of 5
pretty tasty!, Member krystamartin

I think if I were to make this again I would definitely use a bit more milk and maybe one more egg as I found the batter to be a bit hard to spread evenly over the cherries. But the results were very yummy! Will make again, it was quite easy!! =) Thank you!

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