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Black Forest Upside-Down Cake

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

Oxmoor House Healthy Eating Collection