Sweet Cherry Upside-Down Cake

Total Time Prep: 25 min. Bake: 35 min. + cooling
Yield 20 servings
Test Kitchen Approved
This cherry upside-down cake is a summer staple in our house, and it's always welcomed at neighborhood and family barbecues. It's best served warm with some vanilla ice cream or whipped cream on top. —Nicole Nutter, Prosser, Washington

Ingredients

  • 1/3 cup butter, cubed
  • 2-1/4 cups sugar, divided
  • 1 pound fresh dark sweet cherries, pitted and halved (about 2 cups)
  • 3/4 cup shortening
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk

Directions

  1. Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down.
  2. In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries.
  3. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

1 piece: 266 calories, 11g fat (4g saturated fat), 28mg cholesterol, 207mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 3g protein.

This cherry upside-down cake is a summer staple in our house, and it's always welcomed at neighborhood and family barbecues. It's best served warm with some vanilla ice cream or whipped cream on top. —Nicole Nutter, Prosser, Washington
Recipe Creator

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