Name: Chocolate Cherry Upside Down Cake
Prep time: 20 min
Cook time: PT-483123H54M58S
Total time: 55 min
Cuisine: American
Ingredients: ¼ cup unsalted butter; 1 cup packed light brown sugar; 24 oz sweet pitted cherries (frozen, thawed, patted dry – about 4 cups); 1 cup unsweetened cocoa powder; 1 cup boiling water; 6 large eggs; 1½ cups light sour cream, divided; 1 tablespoon pure vanilla extract; 1 teaspoon pure almond extract; 4⅓ cups all-purpose flour; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup + 2 tablespoons unsalted butter, cut into 1-inch pieces, at room temperature; 1¼ cups packed light brown sugar; ½ cup reduced-fat milk

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If you’re a fan of rich, decadent desserts, you’re going to love this Chocolate Cherry Upside Down Cake! It’s a delightful twist on the classic upside-down cake, combining the tartness of cherries with the intense flavor of chocolate. Perfect for any special occasion or just a cozy night in, this cake will have everyone asking for seconds! I can’t wait for you to try this!

Ingredients

¼ cup unsalted butter
1 cup packed light brown sugar
24 ounces sweet pitted cherries (frozen, thawed, patted dry – about 4 cups)
1 cup unsweetened cocoa powder
1 cup boiling water
6 large eggs
1½ cups light sour cream, divided
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
4⅓ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup + 2 tablespoons unsalted butter, cut into 1-inch pieces, at room temperature
1¼ cups packed light brown sugar
½ cup reduced-fat milk

How to Make Chocolate Cherry Upside Down Cake?

1. Prepare the Cherry Topping

Preheat your Cuisinart™ Electric Skillet to 200°F. Melt the ¼ cup of butter and evenly sprinkle 1 cup of brown sugar across the skillet. Carefully place the cherries on top of the sugar mixture. Turn off the heat and set this aside.

2. Make the Chocolate Batter

In a medium bowl, whisk the unsweetened cocoa powder with the boiling water until smooth and lump-free. Set it aside.

In another bowl, lightly beat the eggs. Stir in ½ cup of sour cream, vanilla, and almond extracts until combined, then set this mixture aside as well.

In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Give it a quick stir to mix all the dry ingredients together.

3. Cream the Butter and Sugar

In a large mixing bowl, cream together 1 cup + 2 tablespoons of butter with 1¼ cups of brown sugar using a hand mixer on low speed for 30 seconds. Increase the speed to medium and continue mixing for 2 minutes until the mixture is smooth and creamy.

Now, add the cocoa mixture and the egg mixture into the bowl and blend everything together until smooth.

4. Combine Everything

Add half of the flour mixture to the butter mixture and stir on low speed. Mix in the remaining sour cream, scrape the sides of the bowl, and then add the rest of the flour and milk. Mix everything until well blended.

5. Bake the Cake

Spoon the chocolate batter evenly over the brown sugar and cherries in the skillet. Cover the skillet loosely with the lid, propping it open slightly with a wooden spoon handle. Set the temperature to 350°F and let it cook for 5 minutes, or until the mixture starts to bubble.

Reduce the heat to 250°F and allow the cake to bake until the top looks dry and the batter is no longer shiny (about 20–25 minutes).

6. Invert the Cake

Once your cake is done baking, turn off the skillet and loosen the edges with a heat-proof spatula. Quickly cover the skillet with a large platter and invert the cake onto the platter. Remove any cherries that may have stuck to the skillet and place them back on top of the cake.

Let the cake cool slightly, then sprinkle with powdered sugar for a beautiful finishing touch.

Details and nutritional information

Details:

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes
Yield: 24 servings

Nutrition:

Serving Size: 1 slice (1/24 of the cake)
Calories: 326
Sugar: 38g
Cholesterol: 87mg

Helpful Tips

Be patient when inverting the cake. This step is important to ensure that the cherry topping looks perfect!
Frozen cherries work perfectly here, but make sure they’re thawed and patted dry to avoid excess moisture in the cake.
The smell while this cake is baking is simply amazing—get ready for your kitchen to smell like a chocolate wonderland!

Substitutions & Variations

No cherries on hand? Try this recipe with raspberries or mixed berries for a delicious twist.
Almond allergy? You can leave out the almond extract or swap it for extra vanilla.
For a lighter version, you can use Greek yogurt in place of sour cream.

Frequently Asked Questions

Can I use fresh cherries instead of frozen?

Absolutely! Just make sure to pit the cherries and dry them well before using them in the recipe.

Can I bake this cake in the oven instead of a skillet?

Yes! If you don’t have an electric skillet, you can bake this in a regular oven at 350°F in a well-greased cake pan.

How can I make this cake dairy-free?

You can substitute the butter with dairy-free margarine and use a non-dairy milk alternative like almond or oat milk.

Storage Instructions

This Chocolate Cherry Upside Down Cake can be stored in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge, where it’ll stay fresh for up to four days. You can also freeze individual slices, tightly wrapped, for up to three months.

Enjoy your baking adventure! This Chocolate Cherry Upside Down Cake is sure to be a hit with everyone, and the combination of flavors makes it truly unforgettable. Happy baking!