Chocolate Cherry Upside Cake

Microwave chocolate cherry cake is the speed-demon dessert that needs no eggs, no butter, and no oven. The base is a classic wacky cake (vinegar plus baking soda is what gives the chocolate cake its lift) and the cherry pie filling does double duty as both ribbon-through-batter and a glossy topping after you flip it.

Three-quarters of a cup of cherry pie filling goes in the bottom of the bundt dish first, the rest gets folded into the batter. Twelve minutes in the microwave, two minutes resting under a towel to steam-finish, and you’ve got a moist, dramatic-looking cake without ever turning on the oven.

A hint of cinnamon plays beautifully off the chocolate and tart cherries. Serve warm with a scoop of vanilla ice cream.

Pro Tips

• The top might look moist when the timer goes off. That’s right, don’t keep zapping it. Microwave cakes overcook in seconds and turn rubbery if you push past the underdone-look stage.
• The 1-2 minute rest under a towel matters. Residual heat finishes cooking the center while trapped steam keeps the top from drying out.
• Use a microwave-safe bundt pan, not a regular metal one. Silicone or hard plastic works best for clean release.
• Run a knife around the edge before inverting onto a plate, even with a non-stick pan. Cherry filling makes things stickier than usual.

Variations

• Swap cherry pie filling for blueberry, strawberry, or apple for a different fruit-and-chocolate combo.
• Top with whipped cream or a dusting of powdered sugar for a dressed-up presentation.
• Add a half teaspoon of almond extract to the batter for a Black Forest-style flavor.