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Chocolate Cherry Upside-Down Cake
1 (21 ounce) can cherry pie filling
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups water
1/4 cup vegetable oil
1/4 cup vinegar
1 1/2 teaspoons vanilla extract
Heat oven to 350 degrees F.
Spread pie filling into a greased 13 x 9-inch pan.
Stir flour with the sugar, cocoa, baking soda and salt.
In a separate bowl, combine water, oil, vinegar and vanilla extract.
Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling.
Bake for 30 to 35 minutes.
Cool in the pan for 10 minutes.
Invert pan onto a plate; cool completely.
Upside-Down Cake Recipes