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cherry upside down cake

Cherry Upside Down Cake

Charlotte Miller
A delightful dessert with caramelized cherries on top, offering a perfect balance of sweet and tart flavors. Easy to make and visually appealing, this cake is great for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

Cherry Layer

  • 2 cups pitted cherries (fresh or frozen, thawed and drained) Toss frozen cherries with 1 tbsp cornstarch if needed
  • 1/4 cup butter (melted) For greasing the pan

Cake Batter

  • 1/2 cup butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Instructions
 

Prepare the Cherry Layer

  • Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with butter and dust with flour. Arrange pitted cherries in a single layer at the bottom of the pan.

Make the Cake Batter

  • In a large bowl, cream together 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk, until just combined.

Bake the Cake

  • Pour batter over the cherry layer, spreading evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then invert onto a serving plate.

Notes

  • Ensure cherries are evenly spaced to create a beautiful topping when inverted.
  • Avoid overmixing the batter to keep the cake light and fluffy.
  • Serve warm with ice cream or cold with whipped cream for best results.
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