Chocolate Cherry Upside Down Cake

If you’re looking for a dessert that feels indulgent, looks beautiful, and is secretly super easy to make, this Chocolate Cherry Upside Down Cake is it. Rich, moist, and bursting with juicy cherry flavor, this cake is one of those “wow factor” recipes that tastes like it came from a fancy bakery — but you can whip it up in your own kitchen with minimal effort.

I’ve made a lot of upside-down cakes over the years (pineapple, peach, even cranberry), but this chocolate cherry version quickly became a family favorite. There’s just something magical about the combination of rich cocoa and sweet-tart cherries that makes each bite absolutely crave-worthy. And don’t even get me started on that glossy cherry topping — it’s the kind of thing that practically begs for a scoop of vanilla ice cream.

This cake also has the added bonus of being made with pantry staples and a can of cherry pie filling. So whether you’re planning a dinner party or just need a cozy weekend treat, this is the kind of recipe that’s ready when you are. Let’s get into it!

Why You’ll Love This Chocolate Cherry Upside Down Cake

• Beautiful presentation with very little effort

• Rich chocolate flavor enhanced with hot water (a baker’s trick!)

• Perfectly moist and tender crumb

• Uses cherry pie filling for convenience (but fresh cherries work too!)

• Delicious warm or at room temperature

• A hit at holidays, birthdays, or any casual get-together

Ingredients You’ll Need

Here’s a quick overview of what goes into this cake:

For the Cherry Topping:

• 1 can (21 oz) cherry pie filling

• 2 tablespoons unsalted butter, melted

• 2 tablespoons brown sugar

For the Chocolate Cake Batter:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup buttermilk

• 1/3 cup vegetable oil

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 cup hot water

Let’s walk through the first few steps so you’re set up for success!

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the Pan and Oven

First things first, preheat your oven to 350°F (175°C). You’ll want to grease a 9-inch round cake pan, and I highly recommend lining the bottom with parchment paper. This helps the cake release easily once it’s baked — and trust me, you do not want to lose any of that gorgeous cherry topping.

this recipe

Step 2: Make the Cherry Layer

In a small bowl, stir together 2 tablespoons of melted butter and 2 tablespoons of brown sugar. Pour this into the bottom of your prepared pan and spread it out evenly.

Next, spoon in the cherry pie filling. Try to distribute the cherries evenly — you want every slice to get that juicy, jammy cherry goodness.

Tip: If you’re using fresh or frozen cherries, just toss them with a bit of sugar and cornstarch to mimic the consistency of pie filling. It’s a little more work but totally worth it if you’ve got fresh cherries on hand.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, sift together:

• 1 cup all-purpose flour

• 1/3 cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

Give everything a good stir so it’s evenly combined.

Step 4: Add the Wet Ingredients

To the same bowl, add:

• 1/2 cup buttermilk

• 1/3 cup vegetable oil

• 1 egg

• 1 teaspoon vanilla extract

Mix until everything is just combined. You don’t want to overmix here — just stir until there are no dry patches left.

Note: If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Step 5: Pour in the Hot Water

Now comes the secret weapon for ultra-moist chocolate cake: hot water. Slowly pour in 1/2 cup hot water, whisking gently as you go. The batter will be thin — that’s exactly what you want. It helps the cake stay soft and luscious after baking.

Alright, now that we’ve got our chocolate batter ready and that luscious cherry layer set in the pan, it’s time for the part where the magic really happens — baking and flipping! This is where that gooey, caramelized cherry topping takes center stage and turns a humble cake into a showstopper.

One thing I absolutely love about this recipe is how forgiving it is. Even if the flip isn’t picture-perfect (been there), the rich chocolate and juicy cherries make up for it every single time. Plus, once it’s topped with a little whipped cream or a scoop of ice cream, no one’s noticing anything but how fast it’s disappearing.

Let’s dive into the second half of this decadent recipe.

Step 6: Combine and Pour

At this point, your chocolate cake batter should be smooth, slightly thin, and pourable. Carefully pour the batter over the cherry layer in your prepared cake pan. Use a spatula to gently spread the batter so it covers the cherries completely and evenly.

Tip: Pour slowly and start from the outer edges of the pan to avoid disturbing the cherry layer too much.

Step 7: Bake the Cake

Place your pan on the center rack of the oven and bake at 350°F (175°C) for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean (just be sure to test through the cake layer, not the cherry topping).

The cake will puff up slightly and may have a bit of a dome, but that’s totally fine — it settles a bit as it cools.

Step 8: Cool and Invert

Let the cake cool in the pan for about 10 minutes. This gives it a chance to set without sticking or falling apart.

Once it’s slightly cooled:

• Run a thin knife around the edges of the cake to loosen it.

• Place your serving plate or cake stand upside down on top of the pan.

• Carefully invert the cake so the cherry topping is now on top.

• Gently lift the pan off — and prepare for oohs and aahs!

Note: If any cherries stick to the parchment or pan, just scoop them up and place them back on top of the cake — no one will know the difference.

Serving Suggestions

This cake is seriously good all on its own, but a little something extra doesn’t hurt:

• Vanilla ice cream – The cold creaminess with the warm chocolate-cherry cake? Absolute perfection.

• Whipped cream – A dollop of freshly whipped cream balances the richness beautifully.

• Powdered sugar – A light dusting adds a touch of elegance, especially if you’re serving it for guests.

You can serve this cake warm, at room temperature, or even chilled, depending on your preference. It’s super versatile and holds up well if made a few hours in advance.

Tips for Success

Before we wrap up with FAQs in Part 3, here are a few extra tips to make sure your Chocolate Cherry Upside Down Cake turns out flawless every time:

• Don’t skip the parchment paper. Cherries can get sticky and make removal tricky. That parchment layer is your best friend for a clean release.

• Use hot water, not just warm. Hot water helps bring out the rich chocolate flavor and creates a moist crumb. Boiling water (just off the kettle) works best.

• Let the cake cool before slicing. I know it’s tempting, but giving it a little time to settle ensures cleaner slices and a better texture.

• Want to make it from scratch? Swap the cherry pie filling for about 2 cups of fresh or frozen cherries tossed with 1/4 cup sugar and 1 tablespoon cornstarch.

Make It Your Own

This cake is wonderfully adaptable. Here are a few fun ways to put your own spin on it:

• Add chocolate chips to the batter for extra gooey richness.

• Sprinkle in a touch of almond extract for a Black Forest cake vibe.

• Use dark cocoa powder for an even deeper chocolate flavor.

• Try different fruit toppings — raspberries, blackberries, or even pears could work with the chocolate base.