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Cherry Upside-Down Cake CARLA HALL

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The perfect dessert you could whip up in no time!

cooking spray (to grease)
2 bags frozen bing cherries (10 ounces each)
2 tablespoons dark brown sugar
2 tablespoons unsalted butter (melted)
1 tablespoon cornstarch
1 orange (zested and 1/2 juiced)
1/2 box store-bought vanilla cake mix (2 cups)
2 large eggs
1/2 cup water
3 tablespoons vegetable oil
powdered sugar (for garnish)

Preheat the oven to 350ºF. Prepare a square 8-inch metal baking pan with non-stick cooking spray.
In the prepared baking pan, toss the cherries with the dark brown sugar, butter, cornstarch, orange zest and juice. Bake for 15 minutes.
Meanwhile, in a medium bowl, add the vanilla cake mix, eggs, water and vegetable oil. Stir to combine.
Remove cherries from the oven and pour cake batter over cherries. Bake for 25-30 minutes until a toothpick inserted comes out clean.
Invert the cake onto a plate or cake stand and garnish with powdered sugar.
Tip: Use your favorite cake mix and fruit combination in this dessert!

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