Chocolate Cherry Upside Down Cake Recipe -
Chocolate Cherry Upside Down Cake Recipe

Chocolate Cherry Upside Down Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

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, I was not sure if pie cherries were can cherries. In Australia there were no pie cherries unfortunately only canned ones with juice!. And I wasn't sure whether it had to be finely chopped or put whole. hahaha, but the taste was absolutely delicious!!!

Most Helpful Critical Review
May 26, 2003

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

May 17, 2008

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 brought it to work when we were celebrating. I substituted the wheat flour with gluten free flour (Bob's Red Mill All Purpose GF Flour) and a tsp of xanthan gum. I also added dairy free chocolate chips into the batter, and I drizzled some chocolate syrup on the top when it was done. And it was great! It got eaten before the "regular" cake did! (Addition 3 years later) I STILL get requests for this at work - even on other people's birthdays - and people ask me for the recipe all the time.

Aug 27, 2003

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 sweet, moist and delicious. So not only can this recipe be dairy-free and egg-free, it can also be sugar-free and still please everyone!!

Jan 10, 2005

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 used 1/4 c each of apple sauce and oil instead of 1/2 c of oil. Result: fudgy and light with less fat and calories. I made a second batch without cocoa powder and used bananas and apple sauce instead. Result:BEST banana cake I ever ate. No frosting or sides necessary.

Feb 12, 2003

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 great recipe!

Nov 09, 2004

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 restored my hope. I can't wait to try more from this site!

Oct 25, 2003

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.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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