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Chocolate Cherry Upside-down Cake


1 hour 20 minutes
Skill Level
1 cake

Cherry pie filling finds a new way to shine. This three-step chocolate cherry upside-down cake is covered with an easy cherry topping that pairs perfectly with the rich flavor of HERSHEY'S Cocoa. Top it off with whipped cream and serve warm for a blissful dessert.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
43 minutes
Cool Time
20 minutes


  • 1 Tbsp
    corn starch
  • 1 Tbsp
    cold water
  • 1/4 to 1/2 tsp
    almond extract (optional)
  • 1 can
    cherry pie filling (21-oz.)
  • 1 2/3 cups
    all-purpose flour
  • 1 cup
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 cup
  • 1/3 cup
    vegetable oil
  • 1 tsp
    white vinegar
  • 1/2 tsp
    vanilla extract
  • whipped cream


Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Medium Bowl Medium Bowl
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Square Baking Pan 9-Inch Square Pan
Wire Rack Wire Rack
Serving Plate Serving Plate

Heat oven to 350°F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.


Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.


Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream.

Additional questions?