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Cherry Pecan Upside-Down Cake Recipe

Cherry Pecan Upside-Down Cake Recipe

Cherries are a terrific take on traditional pineapple upside-down cake. The crowning touch on each piece is the creamy, cheesy topping.—Eleanor Froehlich, Rochester, Michigan
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling YIELD:8 servings

Ingredients

  • 1/4 cup butter, melted
  • 3/4 cup packed brown sugar
  • 2 cans (15 ounces each) pitted dark sweet cherries, drained
  • 1/2 cup chopped pecans
  • CAKE:
  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • TOPPING:
  • 1/2 cup heavy whipping cream
  • 1/2 cup Mascarpone cheese
  • 2 tablespoons confectioners' sugar
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon vanilla extract

Directions

  • 1. Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • 3. Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
  • 4. For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake. Yield: 8 servings.

Nutritional Facts

1 slice with 2 tablespoons topping equals 742 calories, 43 g fat (22 g saturated fat), 180 mg cholesterol, 318 mg sodium, 85 g carbohydrate, 2 g fiber, 9 g protein.