Okay, here is my sharing about making a cherry upside down cake with cake mix:
So, I decided to make a cherry upside down cake the other day. I’m not much of a baker, honestly, but I had this box of cake mix lying around and a can of cherry pie filling that I didn’t want to go to waste. Figured, why not give it a shot, right?
First things first, I preheated my oven to 350°F (175°C). While that was warming up, I got a 9×13 inch baking pan and greased it up real good. You don’t want that cake sticking, trust me.

Making the Topping
Next, I melted half a cup of butter in a saucepan. Once that was all liquidy, I stirred in a cup of brown sugar. I just kept stirring it over low heat until the sugar was completely dissolved and the mixture was nice and smooth. Then, I poured this caramel-like goodness into the bottom of my greased baking pan, spreading it out evenly.
After that, I opened up my can of cherry pie filling and spooned it all over the brown sugar layer. I tried to make it as even as possible, but, you know, it’s pie filling, it’s gonna do what it wants.
Making the Batter
In a big bowl, I dumped in the cake mix, a cup of water, half a cup of vegetable oil, and three eggs. I whisked everything together until it was just combined. You don’t want to overmix it, or the cake will be tough as shoe leather.
Putting it all together
Once the batter was ready, I carefully poured it over the cherry pie filling in the pan. Again, I tried to spread it evenly, but the batter kinda had a mind of its own, too. No biggie, though.
Baking time
Then, into the oven it went. I baked it for about 30-35 minutes. To check if it was done, I just stuck a toothpick in the center. When it came out clean, I knew it was ready.
The flip
Here comes the tricky part. I let the cake cool in the pan for about 10 minutes. Then, I placed a large serving plate over the top of the pan and, with a deep breath and a quick prayer, I flipped the whole thing over. And… it worked! The cake slid right out of the pan, and the cherry topping was now on top, looking all beautiful and glossy.
Honestly, I was pretty proud of myself. It wasn’t perfect, but it was my very own cherry upside down cake, made from a box mix and a can of pie filling. And you know what? It tasted pretty darn good, too!
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