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Cherry Upside-Down Cake

 Cherry Upside-Down Cake
“As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it—just as my family always has.” —Dorothy Erickson, Blue Eye, Missouri
8 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1/3 cup sugar
  • 1 tablespoon butter
  • CAKE:
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup fat-free milk
  • SAUCE:
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 5 to 8 drops food coloring, optional


  • Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough
  • water to measure 1 cup; set aside for sauce.
  • In a small saucepan, combine the cherries, sugar and butter. Cook and
  • stir over medium heat until butter is melted and sugar is dissolved.
  • Pour into a 9-in. round baking pan coated with cooking spray.
  • For cake, in a large bowl, cream shortening and sugar until light and
  • fluffy. Add egg; mix well. Combine the flour, baking powder and

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Cherry Upside-Down Cake (continued)

Directions (continued)

  • salt; add to the creamed mixture alternately with milk, beating well
  • after each addition. Spread over cherry mixture.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before inverting
  • onto a serving plate.
  • For sauce, in a small saucepan, combine sugar and cornstarch.
  • Gradually add reserved cherry juice mixture. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Stir in food coloring if
  • desired. Serve with warm cake. Yield: 8 servings.
Nutritional Facts: 1 slice with 2 tablespoons sauce equals 258 calories, 8 g fat (3 g saturated fat), 30 mg cholesterol, 151 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.