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Cherry Upside Down Cake with Whipped Cream

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Cherry Upside Down Cake with Whipped Cream

This Cherry Upside Down Cake with Whipped Cream is so incredibly delicious this will be the crowd pleasure of your next gathering. I love the combination of tart from the cherries mixed with the sweet from the brown sugar creating a little bite of heaven for your mouth.  My first love goes of upside down cakes goes to pineapple upside down cakes since that was the first flavor upside down cake I ever tasted.  As much as I love pineapple, I knew I needed to make a cherry version.  

I could not be happier with this cherry upside down cake, it was such a wonderful treat.  My boys are already asking me when I will be baking them another.

Cherry Upside Down Cake with Whipped Cream

If you love delicious cake recipes, you will want to try my incredible magic cake recipe

Cherry Upside Down Cake with Whipped Cream
Yield: 8 8

Cherry Upside Down Cake with Whipped Cream

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Cherry Upside Down Cake with Whipped Cream is such a delicious take on tart and sweet. It is such a sweet spin on an upside down cake.  


Cherry Layer Ingredients:

  • 1 1/2 lb. fresh red cherries, pitted and sliced in half
  • 1/4 C unsalted butter
  • 1/2 C brown sugar, packed

Cake Ingredients:

  • 2 C flour
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C unsalted butter, room temp
  • 1/2 tsp. almond extract
  • 1 C sugar
  • 2 large eggs, room temp
  • 1/2 C sour cream

Whipped cream:

  • 1 C heavy whipping cream, chilled
  • 2 TBSP. powdered sugar


  1. Directions:
  2. Preheat oven to 350 degrees.
  3. Prep a 10-Inch Round Pan with baking spray
  4. Cut a parchment paper to fit inside round pan.
  5. Set aside.
  6. Chill a medium mixing bowl.

Cherry Layer Directions:

  1. In a microwave-safe bowl, melt the butter.
  2. Stir in the brown sugar.
  3. Microwave an additional 30 seconds.
  4. Mix well.
  5. Place the parchment paper o9n the bottom of the round pan.
  6. Seal the round pan by closing the latch.
  7. Pour the brown sugar mix on the bottom of the prepared / parchment covered round pan.
  8. Top with the cherries, in a single layer.

Cake Directions:

  1. Whisk the flour, nutmeg, baking soda, and salt in a medium bowl.
  2. Set aside.
  3. Beat the butter with the almond extract with an electric mixer in a second medium bowl until creamy and smooth. Gradually add in the sugar.
  4. Increase the speed to medium-high.
  5. Continue to beat until light and fluffy. (about 4-5 minutes.)
  6. Add the eggs to the butter mixture, one at a time, beating well after each addition.
  7. Lower the speed on the mixer to low.
  8. Slowly add half of the flour mixture.
  9. Mix until just combined.
  10. Add sour cream and mix just until combined.
  11. Add the remaining flour mixture.
  12. Beat just until smooth. (The batter will be thick.)
  13. Scoop the batter on top of the cherries in the pan.
  14. Gently spread the cake batter over the top of the cherries with a spatula.
  15. Make sure to have the batter evenly across the pan.
  16. Bake at 350 degrees for 45-50 minutes or until the cake is golden brown. (And until the cake tests clean when a toothpick is inserted near the center.)
  17. Remove the cake from the oven.
  18. Allow the cake to cool in the pan for 15 minutes.
  19. Carefully run a knife around the perimeter of the pan.
  20. Cover the cake pan with a platter.
  21. Invert the cake on to the platter.

Whip Cream Directions:

  1. Place the bowl of a stand mixer or a medium sized glass bowl in the freezer for 15 minutes.
  2. Remove the mixing bowl from the freezer.
  3. Add all of the ingredients in the chilled bowl.
  4. Beat all of the whipped cream ingredients with an electric mixer on medium-high speed until firm peaks form.
  5. Garnish with whip cream and cherries.
  6. ENJOY!!

Nutrition Information:

Amount Per Serving: Calories: 631Saturated Fat: 19gCholesterol: 134mgSodium: 147mgCarbohydrates: 81gFiber: 2gSugar: 53gProtein: 6g

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