CHERRY-CHOCOLATE UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
CHOCOLATE CHERRY UPSIDE DOWN CAKE
This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
Provided by Janice
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
- In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
- In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
- Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
- Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 156.6 mg, Sugar 12.6 g
UPSIDE DOWN CHOCOLATE CHERRY CAKE
I was looking at a recipe on this site, decided to get creative and this is what I came up with. My son loves his chocolate, I had cherries that I didn't want to go bad, and went with other things that I had on hand, thought they would go together...and this is what I came up with. Smells wonderful when it is cooking. It doesn't taste real sweet,
Provided by DMSawan
Categories Dessert
Time 50m
Yield 1 9, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 8 or 9 in square pan with Pam.
- Line bottom of pan with pitted cherry halves.
- Cover cherry halves with 1/2 of the coconut and the 1 c of white chocolate chips.
- Prepare cake mix as directed, in a bowl place cake mix, add 2 eggs, !/3 c water and 1/3 c oil. Mix well. Add in rest of coconut.
- Pour cake mix over cherry mixture in pan.
- Place in oven for 30 - 40 minutes.
- When done, place on cake plate, by going around edges with knife and then place pan upside down on cake plate, serve with ice cream while warm if desired or with whipped cream.
CHERRY UPSIDE DOWN CAKE
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.
Provided by Luby Luby Luby
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9x13 baking pan and set aside.
- Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
- Mix remaining ingredients until sugar and cornstarch are dissolved.
- Pour or gently spoon cherry mixture over batter.
- Bake for 50-60 minutes.
- Serve topped with whipped cream or vanilla ice cream.
CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
HERSHEY'S CHOCOLATE CHERRY UPSIDE-DOWN CAKE
Make and share this Hershey's Chocolate Cherry Upside-Down Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- In a medium bowl combine cold water,cornstarch and almond extract.
- Stir in cherry pie filling,blend well.
- Spread evenly onto bottom of ungreasd square pan,9x9x2 inches,set aside.
- In medium mixing bowl combine flour,sugar,cocoa,baking soda and salt.
- Add water,oil,vinegar and vanilla,stir until batter is smooth and well blended.
- Pour evenly over cherries.
- Bake 40-45 minutes or until a toothpick comes out clean.
- Cool 10 minutes.
- Invert onto a serving plate.
Nutrition Facts : Calories 331.2, Fat 8.6, SaturatedFat 1.1, Sodium 282.1, Carbohydrate 60.6, Fiber 1.5, Sugar 22.3, Protein 3.1
CHERRY CRANBERRY UPSIDE-DOWN CAKE
Make and share this Cherry Cranberry Upside-Down Cake recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and pour into a 8" x 8" oven-proof casserole dish.
- Spoon pie filling evenly over bottom of pan.
- In a mixing bowl, prepared cake mix with eggs, water, oil and lemon rind as directed on package instructions.
- Pour mixture over pie filling in pan.
- Bake in preheated 350 F oven for 50 to 55 minutes or until firm to the touch.
- Let stand in pan for 15 minutes, then invert cake onto a serving platter.
- Spoon any remaining filling left in the pan over the cake.
- Using an electric mixer, beat whipping cream until it starts to thicken.
- Add granulated sugar by spoonfuls and continue to beat until cream is stiff.
- Do not overbeat as it could start to form butter.
- Fold in yogurt and vanilla extract.
- Spread mixture on top of cake.
- Serve cake warm or cold.
Nutrition Facts : Calories 199.5, Fat 11.9, SaturatedFat 4.8, Cholesterol 56.4, Sodium 177.1, Carbohydrate 20.9, Fiber 0.2, Sugar 15.4, Protein 2.7
SWEET CHERRY UPSIDE-DOWN CAKE
This cherry upside-down cake is a summer staple in our house, and it's always welcomed at neighborhood and family barbecues. It's best served warm with some vanilla ice cream or whipped cream on top. —Nicole Nutter, Prosser, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down., In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 266 calories, Fat 11g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY UPSIDE-DOWN CAKE
Categories Cake Dairy Fruit Dessert Bake Cherry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 16
Steps:
- For topping:
- Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.
- For cake:
- Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk.
- Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.
- Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
- Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. (Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)
CHERRY UPSIDE-DOWN CAKE
"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET CHERRY UPSIDE-DOWN CAKE
There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!
Provided by Jerrelle Guy
Categories snack, cakes, one pot, dessert
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
- In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
- Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
- Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
- Serve the cake at room temperature, with lemon whipped cream, if using.
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CHOCOLATE CHERRY UPSIDE DOWN CAKE - ROCK RECIPES
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4.3/5 (156)Total Time 50 minsCategory Cakes, Pies, And TartsCalories 300 per serving
- Grease and flour a 9 inch round pan that's at least 2 inches deep and line the bottom with a round of parchment paper. You can also use an 8x8 square baking dish for this cake.
- Blend together the sugar and corn starch, then toss the mixture well with the pitted cherries. If using frozen cherries allow them to thaw for 20 minutes or so before using them.
- Combine all ingredients in the batter recipe in a mixing bowl and beat with electric mixer for 2 minutes.
CHOCOLATE CHERRY UPSIDE-DOWN CAKE | RECIPES
From hersheyland.com
Servings 1Total Time 1 hr 20 minsCategory Tags
- Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.
- Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream.
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