Tree Top


Chocolate Cherry Upside-Down Cake



350 g all-purpose flour

300 g sugar

100 g unsweetened cocoa powder

12 g baking powder

1.50 g salt

200 g butter

300 g egg

245 g milk

118.50 g water

2.50 g vanilla

9.80 g white vinegar


162 g Tree Top IQF Dark Sweet Cherries, halved

118.50 g water

28.20 g cornstarch



Preheat oven to 350 F. Butter a 9" square baking dish with parch; line with wax paper. Butter paper. 

In a large mixing bowl, combine all ingredients at medium speed until mixture is smooth.

Prepare filling. Let cool to room temperature. Pour into prepared baking dish. Pour cake batter over top of cherries.

Bake for approximately 55 minutes. Cool on wire rack for five minutes. Carefully invert plate on top of baking dish and flip over so that cake sits on the plate. Cool.


In a medium saucepan, combine water and cornstarch. Stir to dissolve cornstarch. Add frozen cherries and bring to a boil, stirring occasionally. Reduce to a simmer and stir until mixture thickens. Remove from heat and cool.