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Cherry Pecan Upside-Down Cake

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
  • Makes
    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 large 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

  • 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.
  • 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.
  • Spoon over pecan layer. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
  • 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.
Nutrition Facts
1 slice: 742 calories, 43g fat (22g saturated fat), 180mg cholesterol, 318mg sodium, 85g carbohydrate (63g sugars, 2g fiber), 9g protein.

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