Chocolate Cherry Chaos Cake 🎉🍒

Okay, so who doesn’t love a dessert that looks like a masterpiece but is secretly super easy? Like, I’m here for the drama without all the fuss. You feel me?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, let’s talk ingredients!

You’re gonna need:
– 1 can (21 oz) cherry pie filling (the kind that makes you feel fancy without having to pit cherries, bless)
– 1/4 cup unsalted butter, melted (don’t skimp on the butter, it’s life)
– 1/4 cup brown sugar (the sticky sweet magic)
– 1 box chocolate cake mix (yeah, we’re going for the shortcut, don’t judge)
– 3 large eggs (yup, fresh from the grocery store)
– 1/2 cup vegetable oil (can be anything, just not olive oil, trust me on this)
– 1 cup water (the good stuff)
– 1 teaspoon vanilla extract (like a hug for your cake)

And let’s be real, I usually just eyeball the butter. If you’re ever in doubt about how much, just melt a little extra. You can never have too much butter—right?

So here’s why I make this constantly… When I was a kid, my mom would whip this up whenever we had friends over or a family gathering. It was like the dessert that said, “Hey, life’s a little crazy, but it’s also really sweet!” Plus, my younger brother once tried to impress some friends by “helping” and ended up with cherry filling all over his face. 😂 So now, every time I make this cake, I think of that hilarious moment. It’s like a sweet family tradition wrapped in chocolate goodness.

Now let’s dive into “The One Trick That Changes Everything.” It’s all about the butter and brown sugar base—don’t skip it! That layer is what makes the cherries gooey and the cake super moist. Seriously, like a little pool of joy at the bottom. Just remember, pour the melted butter in first before adding the sugar! If you mess that up, it’s a whole thing.

Alright, “Don’t Mess This Up (My Top Tips)” time!
1. Check your oven temp—no one wants a burnt cake (or a gooey mess).
2. Bake for 35-40 minutes, but start checking at 30! I mean, my oven likes to play tricks on me.
3. Let it cool a bit before flipping it. Like, you want it to relax, you know? No one likes a stressed-out cake.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Now, “How to Keep Them From Disappearing (Or, How to Store Them).” Honestly, good luck. They’re so good they’ll vanish in minutes. But if you manage to have leftovers (rare), just cover it with foil and toss it in the fridge. It’ll keep for like 3-4 days, but let’s be real, it won’t last that long.

If you liked this, you’ll probably like these too:
– My super easy Banana Bread (perfect for overripe bananas!)
– Chocolate Chip Cookies (a classic, obviously), or
– A fun Peanut Butter Pie (that’s a whole other chaotic adventure).

So, what’s your go-to dessert that makes you feel all warm and fuzzy inside? I wanna know!

Chocolate Cherry Upside Down Cake

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Indulge in the rich flavors of this Chocolate Cherry Upside Down Cake, a delightful twist on a timeless favorite. This easy-to-make dessert features a moist chocolate cake topped with sweet cherry filling, creating an irresistible combination that’s perfect for any gathering. Whether served warm or at room temperature, it’s sure to impress your family and friends!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 can (21 oz) cherry pie filling
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 box (15.25 oz) chocolate cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Pour melted butter into the pan, sprinkle brown sugar evenly over it, and spread cherry pie filling on top.
In a mixing bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract; mix until smooth.
Carefully pour cake batter over cherry filling.
Bake for 35-40 minutes or until a toothpick comes out clean.
Cool for 10 minutes before inverting onto a serving platter.