Mmm mmm mmm gooey cherries, and moist, fluffy cake. This is one of those desserts that I love to make once the weather gets cooler. It is so easy to put together, but so delicious! I love a high cherry to low cake ratio, so I adapted this recipe to reflect that, but you could easily use two cans if you wanted less cherries.
Cherry Upside-Down Cake
- 3 cans (20 oz. each) cherry pie filling (I use 2 regular, and one “light”)
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons butter, softened to room temp.
- 3 eggs
- 1 cup plus 2 tablespoons granulated sugar
- 3/4 teaspoon almond extract
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 3 tablespoons milk
Heat oven to 350°.
Generously butter a 9×13-inch baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside.
In a mixing bowl, cream butter and sugar until well blended. Beat in eggs, one at a time, mixing well between each addition. Add flavorings. Beat in the sifted dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Beat until well blended.
Spoon over the cherry pie filling; spread to cover.
Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes before serving.
I find it is easier to invert the individual pieces onto plates, versus attempting to invert the entire cake onto a platter. Serve with fresh whipped cream. This cake keeps very well in the refrigerator and re-heats easily in the microwave. According to my husband, this is delicious with blueberry pie filling as well.
Original recipe is from southernfood.about.com, where you will also find the version for an 8×8 pan.