Cherry Upside-Down Pound Cake

Desserts

Classic ingredients, a beautiful cherry layer, and one seriously sweet reward.

Cherry Layer

• 1 (21 oz) can cherry pie filling
• 2 tablespoons melted butter
• 1/4 cup brown sugar

Pound Cake

• 1 cup (2 sticks) butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract, optional
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup evaporated milk

Directions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly.
2. Pour the melted butter into the bottom of the pan and sprinkle brown sugar evenly over it. Spoon the cherry pie filling on top. Set aside.
3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in eggs one at a time, then add vanilla and almond extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Add the dry ingredients to the butter mixture alternately with the evaporated milk, beginning and ending with the flour. Mix only until combined.
7. Carefully spoon the batter over the cherry layer and gently spread evenly without disturbing the cherries.
8. Bake for 60–75 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top gets too brown, loosely cover with foil.
9. Let the cake cool in the pan for 15–20 minutes. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert.
10. If a few cherries stay behind, spoon them right back on top.