Cherry Upside Down Cake Recipe With Cake Mix Make a Statement With This Cherry Upside-Down Cake

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Prep:
15 mins

Cook:
55 mins

Total:
70 mins

Servings:
6 servings

Yield:
1 cake
Nutrition Facts (per serving)
427 Calories
10g Fat
77g Carbs
7g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
Amount per serving
Calories 427
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 84mg 28%
Sodium 453mg 20%
Total Carbohydrate 77g 28%
Dietary Fiber 1g 5%
Total Sugars 27g
Protein 7g
Vitamin C 3mg 17%
Calcium 148mg 11%
Iron 2mg 12%
Potassium 196mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cherry upside-down cake is an attractive and delicious cake that’s surprisingly easy to bake. A quick 15-minute preparation and 55 minutes in the oven are all that you need to present this pretty cake to your guests. Using store-bought cherry filling as the pretty base for this upside-down cake gives the cake a beautiful red hue and a chewy, delicious topping without you breaking a sweat pitting and cooking pounds of cherries. This recipe is meant for a square 8-inch cake pan, but a 9-inch round pan will work too as they both have the same capacity.

Accompany the cherries with our quick almond-flavored cake batter and the result is a thick and decadent cake that is the perfect ending to a special dinner. This cake is a great alternative to good old vanilla birthday cake for your next celebration. The only ingredient you might need to buy besides the cherry filling is a bottle of almond extract, but if baking is your thing you might have it, too. Otherwise, the fluffy cake batter requires flour, eggs, milk, butter, and sugar. This delicious cake is great on its own, but definitely a winner when served warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.

This pie is meant to make your baking easier and stress-free. Thus, using the pre-made cherry filling is our shortcut of choice. However, if you find yourself with plenty of cherries and have the time to make your own filling, by all means, use that delicious homemade mixture. If not, a 20-ounce can of filling makes a great pie. Take into consideration that not all cherry fillings are the same and they each have a flavor profile, so read your labels when buying. Choose amongst tart, sour, and sweet cherry fillings, and always go for a premium type, which in many cases has more fruit than others and also a better and chunkier texture. Depending on your dietary needs and preferences, many of the fillings also come in their reduced sugar form, and plenty are organic and without preservatives or additives. There is plenty to choose from and most are found in regular grocery stores. If you’re planning on baking many pies at the same time, buy the bigger tubs online. They start at nine pounds in weight, so you’ll have plenty of filling to make many pies!

Ingredients

  • 1 (20-ounce) can cherry pie filling

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup (4 tablespoons) unsalted butter, softened

  • 2 large eggs

  • 3/4 cup granulated sugar

  • 1/2 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 10 tablespoons milk

Steps to Make It

  1. Gather the ingredients.

    Cherry Upside-Down Cake ingredients

    The Spruce / Julia Hartbeck


  2. Heat oven to 350 F. Generously butter an 8-inch square baking pan.

    Generously butter an 8-inch square baking pan

    The Spruce / Julia Hartbeck


  3. Spread the cherry pie filling over the bottom of the prepared pan.

    Spread the cherry pie filling over the bottom of the prepared pan

    The Spruce / Julia Hartbeck


  4. In a  bowl, combine the flour, baking powder, and salt; set aside.

    combine the flour, baking powder, and salt

    The Spruce / Julia Hartbeck


  5. In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy. Beat in eggs and the vanilla and almond extracts.

    beat the butter and sugar with the eggs and the vanilla and almond extract

    The Spruce / Julia Hartbeck


  6. Add the dry mixture in three additions, alternating with the milk and ending with the flour mixture. Blend thoroughly after each addition.

    Add the dry mixture in three additions to the mixture in the bowl

    The Spruce / Julia Hartbeck


  7. Spoon the cake batter over the cherry pie filling; gently spread to cover.

    Spoon the cake batter over the cherry pie filling

    The Spruce / Julia Hartbeck


  8. Bake the cake for 40 to 50 minutes, or until the cake springs back when lightly touched with finger.

    bake the cake

    The Spruce / Julia Hartbeck


  9. Let the cake cool for about 10 minutes. Loosen sides and carefully invert it onto a serving plate or cake server.

    Cherry Upside-Down Cake

    The Spruce / Julia Hartbeck


 

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