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Red Tart Upside Down Cake

This is a great cake to serve in a bowl with ice cream and enjoy!

Photo of Red Tart Upside Down Cake


3/4 cup unsalted butter, divided
3/4 cup brown sugar, packed
1/4 cup coffee or almond-flavored liqueur
4 cups frozen DOLE® Red Tart Cherries
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup milk


  1. Preheat oven to 350°F.  Coat 9-inch cake pan with cooking spray. 
  2. Melt 1/4 cup butter over low heat in small sauce pan.  Stir in brown sugar and liqueur until blended.
  3. Pour sugar mixture into prepared cake pan.  Sprinkle cherries evenly over sugar mixture. 
  4. Stir together flour, salt and baking powder in bowl; set aside. 
  5. Cream together granulated sugar and remaining 1/2 cup butter in mixing bowl.  Mix in eggs yolks and vanilla extract. 
  6. Add flour mixture alternately with milk until completely mixed together. 
  7. Beat egg whites, in separate bowl until stiff peaks form.  Fold into batter.  Pour into prepared cake pan. 
  8. Bake 50 to 60 minutes or until golden brown.  Cool in pan on wire rack for 15 minutes. 
  9. Remove from pan.  Cut and serve cake in bowl with ice cream. 
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