Cherry Upside-Down Cake

oven 350ºF. 8-inch square baking pan
Cherry Upside-Down Cake
Cherry Upside-Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • cooking spray (to grease)

  • 2

    bags frozen bing cherries (10 ounces each)

  • 2

    tablespoons dark brown sugar

  • 2

    tablespoons unsalted butter (melted)

  • 1

    tablespoon cornstarch

  • 1

    orange (zested and 1/2 juiced)

  • 1/2

    box store-bought vanilla cake mix (2 cups)

  • 2

    large eggs

  • 1/2

    cup water

  • 3

    tablespoons vegetable oil

  • powdered sugar (for garnish)

Directions

Preheat the oven to 350ºF. Prepare a square 8-inch metal baking pan with non-stick cooking spray. In the prepared baking pan, toss the cherries with the dark brown sugar, butter, cornstarch, orange zest and juice. Bake for 15 minutes. Meanwhile, in a medium bowl, add the vanilla cake mix, eggs, water and vegetable oil. Stir to combine. Remove cherries from the oven and pour cake batter over cherries. Bake for 25-30 minutes until a toothpick inserted comes out clean. Invert the cake onto a plate or cake stand and garnish with powdered sugar. Tip: Use your favorite cake mix and fruit combination in this dessert!

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