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Chocolate Cherry Upside Down Cake

Rated as 4.32 out of 5 Stars
18

"This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!"
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Ingredients

servings 167
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
  2. In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
  3. 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.
  4. Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
  5. Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.

Nutrition Facts


Per Serving: 167 calories; 5.1 29.9 1.8 0 157 Full nutrition

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Reviews

Read all reviews 61
  1. 69 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I think this recipe is fantastic. It was very easy to make, but I could not get the upside-down bit right. The cake would not come off the pan. It might have been better if I lined the tin. Also...

Most helpful critical review

Very quick but I wasn't impressed with the taste and it wasn't too popular at our house.

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I think this recipe is fantastic. It was very easy to make, but I could not get the upside-down bit right. The cake would not come off the pan. It might have been better if I lined the tin. Also...

This was great! I am allergic to dairy and eggs, and I am also not able to eat gluten (wheat, rye, barley). As you can imagine, cake is hard to come by for me. I made this for my birthday & I br...

WOW!! This is the first healthy recipe that my whole family enjoyed. I used a granulated sugar substitute to lower the overall calories and also used light cherry pie filling. It was still sw...

A friend is very allergic to dairy and also a chocoholic. I made this cake for New Year's Eve and she was "giddy." Even our husbands, true food lovers, raved over it. To reduce the fat, I use...

Very quick but I wasn't impressed with the taste and it wasn't too popular at our house.

This took next to no time to prepare, and tasted like "real" chocolate cake! Who knew a cake without butter and eggs could taste so good? The cherries give it a nice kick, too. Thanks for the gr...

What a wonderful cake! Moist, chocolately, and not too sweet. My son's allergic to milk and eggs and I had just about given up on finding good cakes that he could enjoy. This recipe has resto...

This was easy and good. I dropped some chocolate chunks into the batter and of course they sank down to the cherries and melted in with the syrup- mmmmm.

A friend of mine at work is vegan and often misses out on the yummy treats that we have, so this cake worked perfect! I made this for a work birthday celebration with raspberry topping instead. ...