Dessert

Cherry Upside-Down Cake Recipe

ByLila Prescott April 16, 2026April 16, 2026

Introduction

This Cherry Upside-Down Cake is a delightful twist on a classic dessert, featuring juicy cherries caramelized under a tender, buttery cake. It’s perfect for showcasing fresh cherries and makes a beautiful presentation when flipped.

A small round cake with a golden brown base layer topped with a thick, glossy layer of dark red cherry glaze. Whole cherries are embedded evenly on the top, their shiny bright red skins contrasting against the darker glaze. One slice is cut out, showing the crumbly texture of the cake's base and leaving crumbs on the white plate beneath. The plate rests on a white marbled surface with loose cherries scattered around and a white cloth with two forks placed to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh cherries, pitted
1/2 cup brown sugar (packed)

1/4 cup unsalted butter (melted)
1 cup all-purpose flour

1 tsp baking powder
1/4 tsp salt

1/2 cup granulated sugar
1/2 cup milk
1/4 cup unsalted butter (softened)

1 large egg
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a mixing bowl, combine the melted butter and brown sugar until well blended.
Step 3: Pour the butter and sugar mixture into the bottom of your cake pan and spread it evenly.
Step 4: Arrange the pitted cherries evenly on top of the sugar mixture in the pan.

Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 6: In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
Step 7: Add the egg, milk, and vanilla extract to the creamed butter mixture, mixing until smooth.

Step 8: Gradually add the dry ingredients to the wet ingredients, mixing until just combined—do not overmix.
Step 9: Pour the cake batter over the cherries in the pan and spread it evenly.
Step 10: Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate to reveal the cherry topping.

Tips & Variations

Use dark sweet cherries like Bing for the best flavor and color contrast.
For extra richness, sprinkle chopped nuts such as pecans or walnuts over the brown sugar before adding the cherries.

To make it gluten-free, substitute the all-purpose flour for a gluten-free baking mix in equal amounts.

Storage

Store any leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices gently in the microwave for about 15-20 seconds to enjoy warm.

How to Serve

A round upside-down cherry cake with one slice cut out sits on a white plate, showing three layers: a light brown crumbly bottom layer, a glossy dark red cherry topping layer with whole shiny cherries embedded, some slightly orange in color, spread evenly on top. Crumbs are scattered near the cut slice. The plate and cake rest on a white marbled surface, surrounded by loose cherries, a white cloth napkin, and two black forks positioned to the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this cake?

Yes, you can use frozen cherries, but be sure to thaw and drain them well to avoid excess moisture that could affect the cake texture.

How do I prevent the cake from sticking when flipping?

Make sure to grease the cake pan well before adding the brown sugar mixture. Letting the cake cool slightly before inverting also helps it release more easily.