Ingredients
Topping
- 1 can (21 oz) cherry pie filling
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
Cake Batter
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Layer Butter and Sugar: Pour the melted butter into the bottom of the prepared pan, then evenly sprinkle the brown sugar over the butter to create a sweet, caramelized base.
- Add Cherry Pie Filling: Spread the cherry pie filling evenly over the brown sugar layer to infuse the cake with fruity sweetness.
- Make the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix thoroughly until you achieve a smooth and well-blended batter.
- Assemble the Cake: Carefully pour the cake batter over the cherry pie filling in the pan, gently spreading it evenly to cover the filling completely.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then, place a large serving platter over the baking pan and carefully invert the cake onto the platter. Serve warm or at room temperature for best results.
Notes
- Be careful when inverting the cake as the topping will be hot and sticky.
- You can substitute cherry pie filling with other fruit fillings like pineapple or mixed berries.
- For a more intense chocolate flavor, consider adding 1/4 cup cocoa powder to the cake batter.
- Ensure the cake is slightly cooled before inverting to prevent breaking or sticking.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 11 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American