Tart Cherry “Down-Side-Up” Cake


Total Time: 50 - 55 Minutes
Prep: 15 Minutes
Cook: 35-40 minutes
Yield: 12 servings
Level: Intermediate


  • Cake
  • 2 cups and 2 Tablespoons sifted flour
  • 1 1/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1 cup milk
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 4 egg whites, unbeaten (1/2 to 2/3 c.)
  • Assembly
  • 1 1/2 cup frozen sweetened red tart cherries thawed, or 1 20 oz. can of red tart cherries, drained, reserving juice
  • 1/2 cup sugar
  • 1 20 oz. can of tart cherry pie filling
  • Whipped cream


Preheat oven to 350F. 

Mix flour, sugar, baking powder and salt together in a large bowl. Add milk, butter and vanilla. Beat two minutes, then add egg whites and beat two more minutes. Pour batter into two 8 in. layer cake pans, which have been lined with greased and floured wax paper.  

Drain juice from tart cherries. Heat 3/4 cup tart cherry juice (add water if needed), 1/2 cup sugar and drained tart cherries to boiling point.  Pour over cake batter. Tart cherries will sink to the bottom as they bake.  

Bake at 350o for 35-40 minutes or until done. Cool 5 minutes and then turn cake upside down on a plate and pull off waxed paper. Cool. 

Put tart cherry pie filling on top of cake (or cakes). If making layer cake, put one on top of the other. For layer cake, cover sides and 1 inch around top with whipping cream.  

Optional: Use whipped cream as desired on top!