Black Forest Upside-Down Cake

Oxmoor House
Substitute 1 tablespoon drained cherry juice for kirsch, if desired.
12 servings


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Cooking spray
1 tablespoon butter or stick margarine, melted
1 tablespoon kirsch (cherry brandy)
1/4 cup firmly packed brown sugar
1/8 teaspoon ground cinnamon
2 tablespoons sliced almonds, toasted
2 (16 1/2-ounce) cans pitted dark sweet cherries in heavy syrup, drained
1 (1 lb., 4.5-ounce) package low-fat fudge brownie mix (such as Betty Crocker Sweet Rewards)
2/3 cup water
2 large egg whites, lightly beaten
1/4 teaspoon ground cinnamon


Preheat oven to 350°.

Coat a 9-inch square baking pan with cooking spray. Place melted butter in pan; stir in kirsch. Combine brown sugar and 1/8 teaspoon cinnamon; sprinkle evenly over butter mixture. Sprinkle almonds over brown sugar; arrange cherries on top of almonds.

Combine brownie mix and remaining 3 ingredients in a large bowl; stir well. Spoon batter over cherries in prepared pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Using a thin spatula or a knife, loosen cake from edge of pan. Place a plate, upside down, on top of pan; invert cake onto plate. Let cool completely.

Created date

March 2010

Nutritional Information

Calories 278
Fat 5 g
Satfat 2.1 g
Protein 4 g
Carbohydrate 57 g
Cholesterol 2 mg
Iron 1.9 mg
Sodium 198 mg
Caloriesfromfat 16 %
Fiber 2.0 g
Calcium 7.9 mg