Cherry Upside Down Cake - Taste USA

Cherry Upside Down Cake

  • Duration 1 1/2 hour
  • Serving 10 servings

The simplicity of this cake can’t be beat. Slightly caramelized sweet juicy cherries sit on a super moist vanilla cake. 

Courtesy of the Buy California Marketing Agreement 

Prep time: 20 minutes 
Baking time:  1 hour 
Standing time: 15 minutes 


Cherry Layer

  • 3 tbsp (45 mL) unsalted butter 
  • ½ cup (125 mL) brown sugar 
  • 4 cups (1 L) California Cherries, pitted 


  • ½ cup (125 mL) unsalted butter 
  • 1 cup (250 mL) granulated sugar 
  • 2 eggs 
  • 2 tsp (10 mL) vanilla 
  • 1 ½ cups (375 mL) all-purpose flour 
  • 1 ½ tsp (7 mL) baking powder 
  • ¼ tsp (1 mL) each baking soda and salt 
  • ¼ tsp (1 mL) nutmeg 
  • ½ cup (125 mL) buttermilk 
  • Icing sugar, optional 


  • 1

    Preheat oven to 350 F (180 C). Grease a 9 inch (2.5 L) baking pan.

  • 2

    In small pan, melt butter. Stir in brown sugar, cook until sugar is dissolved and boils for 1 minute. Pour into pan and spread evenly. Arrange cherries in a single layer over sugar mixture (you may have a few extra).

  • 3

    Using an electric mixer, beat butter until creamy. Gradually add sugar and continue to beat until creamy. Add eggs one at a time, scraping down sides until blended. Add vanilla and beat again. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with buttermilk, starting and ending with flour.

  • 4

    Scrape batter out of bowl over cherries and spread evenly. Bake in centre of preheated oven until a toothpick comes out clean, 60 to 70 minutes. After 50 minutes, if cake is too dark, cover loosely with foil.

  • 5

    After removing from oven, run a knife around the edge of cake pan. Let cool in pan for 15 minutes, then carefully invert onto a cake plate. Serve warm or at room temperature.

  • 6

    Just before serving, dust with icing sugar if desired.

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