Black Forest Upside-Down Cake

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

Yield: 12 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 5g
  • Saturated fat: 2.1g
  • Protein: 4g
  • Carbohydrate: 57g
  • Cholesterol: 2mg
  • Iron: 1.9mg
  • Sodium: 198mg
  • Calories from fat: 16%
  • Fiber: 2.0g
  • Calcium: 7.9mg


  • 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


  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.
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