Easy Upside Down Black Forest Pie Recipes

BLACK FOREST UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

BLACK FOREST PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.

BLACK FOREST PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
• In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
• Cook until mixture begins to boil, stirring constantly; remove from heat.
• Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
• Fold half the can of pie filling into the mixture in the pan.
• Pour into the crust.
• Bake 35-45 minutes or until center is set but still shiny.
• Cool and then chill at least one hour.
• Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
• Top with the remaining pie filling and then the remaining Cool Whip.
• Chill 1/2 hour.

EASY UPSIDE-DOWN BLACK FOREST PIE

Steps:

• Bake cherry pie according to directions on package.
• Let cool on wire rack or counter top for 30 minutes or so.
• Invert pie carefully onto a plate.
• Top with hot fudge topping.
• Sprinkle with almonds.
• Cut into slices and serve with cool whip or Reddi-whipped cream on top of sliced pie.
• NOTES: From experience, let pie really cool off before inverting to plate and let the warm hot fudge cool also before adding the reddi whip cream, if adding before slicing the pie for single servings.

QUICK BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

BLACK FOREST UPSIDE-DOWN CAKES

Steps:

• Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
• In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
• Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

FAST AND EASY BLACK FOREST PIE

Steps:

• Spread 1 cup of whipped topping on bottom of pie crust.
• Combine milk and pudding mix in medium bowl.
• Blend with wire whisk or electric mixer (low speed) for 1 minute.
• Fold in 1 1/2 cups whipped topping.
• Spread over whipped topping in crust.
• Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
• Spoon cherry pie filling in the center.
• Chill at least three hours.

BLACK FOREST PIE

Steps:

• Mix milk and pudding in blender. Fill pie shell with pudding. Let set up in fridge 10 minutes. Top with pie filling. Makes 8 servings.
• Very easy your kids could make it.