Cherry Upside Down Cake

Craving a dessert that’s both simple to make and packed with flavor? This Cherry Upside Down Cake is an easy crowd-pleaser that fits perfectly into a busy lifestyle. With juicy cherries caramelized under a tender, buttery cake, it’s the kind of treat that feels special without requiring hours in the kitchen.

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Cherry Upside Down Cake

Why You'll Love This Cherry Upside Down Cake

• Simple prep with pantry staples and fresh cherries

• One-pan dessert — less mess, less stress!

• Can be made ahead and served later, perfect for busy schedules

• Elegant presentation that impresses without extra effort

• Balanced flavor — sweet cherries with a hint of vanilla and brown sugar

• Family-friendly dessert that kids and adults enjoy alike

• Great for special occasions or casual weeknight treats

• Versatile enough to serve warm or at room temperature

• Pairs well with coffee, tea, or light whipped cream for an indulgent finish

Baking Tips & Tricks

• Use room temperature eggs, milk, and butter for smoother batter and even baking

• Grease and line the pan well to easily release the cake after baking

• Don’t overmix the batter; fold dry ingredients gently to keep the cake light

• Let the cake cool slightly before flipping to prevent topping from sticking or breaking

• Check doneness with a toothpick inserted in the center — it should come out clean or with a few crumbs

Cherry Upside Down Cake Recipe

Prep: 20 mins. | Cook Time: 1 hr. | Serves: 12

Ingredients:

Cherry Topping

• 2 c. fresh cherries, pitted and sliced

• ½ c. unsalted butter

• ½ c. brown sugar

• 1 tsp. vanilla extract

Cake

• 1-1/2 c. all-purpose flour

• 2 tsp. baking powder

• 1 c. granulated sugar

• 1/4 tsp. salt

• ½ c. milk, room temperature

• 2 large eggs, room temperature

• 1 stick of butter, softened

• 1 tsp. cake batter extract (can also use vanilla extract)

Let's Get Started!

1. Preheat oven to 350 degrees F. Line the bottom of a 9-inch cake pan with parchment paper and lightly grease with cooking spray. Arrange cherries, cut side down in the cake pan. Using a small saucepan, melt the butter with the brown sugar on the stove, then spread the mixture over the cherries.

2. In a large bowl, mix flour, baking powder, sugar and salt together.

3. In a separate bowl, beat sugar, butter, eggs and vanilla until smooth, then fold in the flour mixture until blended.

4. Pour the batter into the prepared cake pan. Bake the cake 50-55 minutes or until golden brown and a toothpick in the center comes out clean. Let cake cool for 15 minutes then remove from pan.