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Chocolate Cherry Upside Down Cake
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Dairy-free, egg-free classic recipe from my personal collection.
Ingredients:
  • 1 (21 ounce) can cherry pie filling
  • 2.25 cups all-purpose flour
  • 1.5 cups white sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 0.75 teaspoon salt
  • 1.5 cups water
  • 0.5 cup vegetable oil
  • 0.25 cup distilled white vinegar
  • 0.5 teaspoon vanilla extract
Instructions:
  • Evenly coat the bottom of a greased 9x13 inch pan with the pie filling.
  • Combine flour, sugar, cocoa, baking soda, and salt in a large bowl, stirring until well mixed.
  • Combine water, oil, vinegar, and vanilla in a separate bowl. Pour the liquid mixture into the flour mixture at once. Gently stir until just combined. Evenly pour the batter over the cherry pie filling.
  • Place in a cozy 350°F (175°C) oven and bake for 30-35 minutes.
  • Allow the cake to cool in the pan for 10 minutes, then gently invert it onto a serving dish to cool completely.

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