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). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Add Butter and Sugar: Pour the melted butter evenly into the bottom of the prepared pan. Sprinkle the brown sugar uniformly over the melted butter to create a caramelized base.
- Add Cherry Pie Filling: Spread the can of cherry pie filling evenly over the brown sugar layer, ensuring full coverage.
- Make the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix well until the batter is smooth and fully blended without lumps.
- Assemble the Cake: Carefully pour the prepared cake batter on top of the cherry layer, spreading it gently and evenly across the surface.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool and Invert: Let the cake 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 to reveal the cherry topping. Serve warm or at room temperature.
Notes
- Ensure the pan is well-greased to easily invert the cake without sticking.
- Use a freshly opened can of cherry pie filling for the best flavor and texture.
- You can substitute chocolate cake mix with devil’s food cake mix for a richer chocolate flavor.
- Allowing the cake to cool slightly before inverting helps prevent the topping from sliding off.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 11 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American