Granite Falls IGA Recipes

Fresh Cherry Upside Down Cake

Yield: 8 servings


Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 453
Calories From Fat: 180
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 102mg
Sodium: 167mg
Total Carbohydrates: 65g
Dietary Fiber: 1g
Sugars: 46g
Protein: 5g

Based on 8 servings without whipped cream.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 350 degrees F
Lightly butter or spray with non-stick spray, a 9- inch standard round cake pan.

Fruit layer:
Melt the butter in a wide skillet, add the sugar, and stir until mixture is melted and begins to bubble.

Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.

In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring.

Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room.

Place a cherry half (or halves) to fill in the center of the cake.

Beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth.

Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.

Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.

Recipe and Photo Courtesy of The California Cherry Advisory Board -

Please note that some ingredients and brands may not be available in every store.

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Granite Falls IGA Recipes