Bonnies Cherry Upside Down Cake Recipes

UPSIDE-DOWN CHERRY CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Generously butter an 8-inch square baking pan.
• Spread the cherry pie filling over the bottom of the prepared pan.
• In a bowl, combine the flour, baking powder, and salt; set aside.
• In a mixing bowl with an electric mixer, beat the butter and sugar together for about 3 to 4 minutes, until light and fluffy. Beat in eggs and the vanilla and almond extracts.
• Add the dry mixture in three additions, alternating with the milk and ending with the flour mixture. Blend thoroughly after each addition.
• Spoon the cake batter over the cherry pie filling; gently spread to cover.
• Bake the cake for 40 to 50 minutes, or until the cake springs back when lightly touched with finger.
• Let the cake cool for about 10 minutes. Loosen sides and carefully invert it onto a serving plate or cake server.

CHERRY UPSIDE-DOWN CAKE RECIPE

Steps:

• Preheat oven to 350˚F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt 4 Tbsp butter in the cake pan then add 3/4 cup brown sugar, stirring until well combined. Spread over the bottom of the pan and remove from heat. Place cherries, cut-side-down over the butter/sugar mixture, pressing down lightly to stick.
• Stir together 1 1/2 cups flour, 2 tsp baking powder and 1/4 tsp salt in a medium bowl.
• In a large bowl, use a handheld electric mixer to beat together 1 cup sugar and 8 Tbsp butter until light and fluffy (5 minutes on high). Mix in 2 egg yolks (1 at a a time), beating well after each then beat in 1 tsp vanilla. Add 1/2 cup luke warm milk and mix on med/low speed until well blended. Add flour mixture and continue to mix on low speed until blended.
• In a clean bowl, beat 2 egg whites with 1/4 tsp cream of tartar until stiff but not dry. Fold gently into batter in two additions, folding just until incorporated. Transfer batter to cake pan and even out the top with a spatula. Bake 55 min at 350˚F.
• Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. Let stand 5 minutes then serve warm or at room temp.

PINEAPPLE-CHERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put 1/2 cup butter into a 9x13-inch cake pan and heat in the preheated oven until melted. Remove from oven and brush sides of pan with some of the melted butter.
• Evenly sprinkle brown sugar over the melted butter in the pan. Place pineapple rings on top of the sugar-butter layer. Place maraschino cherries in the middle of the pineapple rings and decorate in between as desired. Reserve 1/2 cup crushed pineapple and fill the gaps with remaining crushed pineapple to completely cover the pan. Drain the reserved crushed pineapple very well.
• Combine cake mix, 1 cup pineapple juice, eggs, and 1/2 cup melted butter in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Mix in rum and the reserved 1/2 cup crushed pineapple. Stir to thoroughly combine. Pour batter into the prepared pan and smooth out with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, making sure not to push all the way through the bottom of the cake, 30 to 35 minutes.
• Remove cake from the oven and immediately run a knife around the edge of the pan to thoroughly loosen it from the sides. Let cool in pan for a few minutes. Place serving platter upside-down over the pan while cake is still warm and, holding both together, flip over and leave pan on for a couple minutes. Slowly and carefully lift cake pan from cake.

CHERRY UPSIDE-DOWN CAKE

Steps:

• Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

CHERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x13 baking pan and set aside.
• Prepare cake mix according to directions on the box and pour into prepared 9x13 pan.
• Mix remaining ingredients until sugar and cornstarch are dissolved.
• Pour or gently spoon cherry mixture over batter.
• Bake for 50-60 minutes.
• Serve topped with whipped cream or vanilla ice cream.

BONNIE'S PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Cook's Tip: I found that in my oven, it took about 50 minutes for the cake to get done. I tented it with foil to slow the browning. Check with a tooth pick in the middle and if it comes clean, it is done. Cake will pull away from the sides of the pan. This cake tastes more wonderful when allowed to sit overnight to let the flavors blend.
• MAKE THE PINEAPPLE FILLING Use a medium sauce pan over medium low heat, and add the pineapple and juice, lemon juice, sugar and cornstarch mixture. Cook and stir constantly until the mixture is super thick and glassy looking and no taste of cornstarch remains. This takes about 15 minutes or so. Set aside to cool slightly.
• PREPARE THE CAKE In a large mixing bowl, mix the cake mix and the ingredients according to the directions on the box. Grease a 9x13 inch metal pan with Pam. Pour the batter in the pan. Spoon pineapple filling, a large spoon at a time, evenly distributed over the top of the batter. Don't stir! All the pineapple and filling will sink to the bottom while it is baking. (I know, it is hard to believe, but trust me, it is true!)
• BAKE THE CAKE Place the cake in the oven and bake according to the package directions. Note that it may take more than the time indicated. Use the toothpick test to check if it is done. Cool the cake 15 minutes, then flip over on a foil lined tray. Cut into 12 large slices to serve, or 24 small slices. Top each square with a dollop of whipped cream and a maraschino cherry. Enjoy!

CHERRY UPSIDE DOWN CAKE..

Steps:

• have ingredients at room temperature --
• butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
• sift together flour, baking powder, salt and sugar.
• add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
• add egg, unbeaten, and beat for another 1 1/2 minutes.
• pour over cherries in pan --
• bake at 350* for 35-45 minutes --
• CHERRY SAUCE:.
• you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
• pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
• remove from heat and add almond extract, butter and red food coloring, if desired --
• stir well to combine -- and butter melted.
• serve warm over warm cake --
• I can hear my husband sigh!