Upside-Down Cherry Limeade Cake
Cherry Limeade Cake That’ll Flip Your World Upside Down!
Okay, so do you ever get those random cravings where you just *need* something sweet and tangy? Like, it hits you outta nowhere and suddenly you’re imagining *the* perfect cake? Yup, that was me last week. I was scrolling through my phone, minding my own business, when BOOM — this cherry limeade cake popped up, and I was off to the kitchen faster than you can say “cherry pie!”
Alright, here’s the deal with this cake. It’s got that ooey-gooey cherry goodness on the bottom (which, like, totally flips when you serve it, obviously) and zesty lime vibes that just scream summer. Perfect for a picnic or, let’s be real, just because it’s Tuesday and you wanna treat yourself.
Okay, Let’s Talk Ingredients
Okay, so if we were grocery shopping together, I’d probably be like, “Grab me some cherries! Wait, fresh or frozen?” (Honestly, frozen works fine too!). Then we’d get brown sugar, because that’s what’s gonna make this cake extra caramel-y and sticky. And butter — y’all know we can’t skip out on butter.
Oh, and don’t forget the coconut water! That stuff is magic — keeps the cake moist without tasting too coconutty (if that’s even a word). You’ll need buttermilk, too — it’s what brings that tang, ya know?
Here’s the list so you can just take a screenshot:
– 1 cup pitted cherries (fresh or frozen)
– 1/2 cup brown sugar
– 1/4 cup butter, melted
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup coconut water
– 1/2 cup buttermilk
– 2 large eggs
– 1 tablespoon lime zest
– 2 tablespoons lime juice
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 teaspoon Vanilla Extract (Alcohol-Free)
So Here’s Why I Make This Constantly
Okay, so picture this: my best friend came over one day, and we decided to have a little baking marathon. Like, one of those days where you’re so pumped about life, music blasting, and you just wanna make every dessert you’ve ever pinned. We threw together this cherry limeade cake, and I swear, it was like *magic.* We couldn’t stop eating it — I mean, who knew cherries could be so rad when they’re upside-down and swimming in butter and brown sugar?
The cherry topping is ridiculously pretty — like, you take a slice and it just slides right off the pan, and you’re left with this gorgeous, glistening layer. We devoured it and then proceeded to take a million photos (I still have them on my phone, haha).
###
The One Trick That Changes Everything
Okay, listen up! The secret to making this cake *pop* is the cherry mixture. You gotta mix those cherries with the brown sugar and let them hang out for a bit before adding them to the pan. It’s like they have a little party in the bowl, absorbing all that sweetness before they get cozy on the bottom of your cake. Seriously, don’t skip this step!
Don’t Mess This Up (My Top Tips)
1. Don’t overmix! I know it’s tempting, but just mix until it’s combined. We want it fluffy, not dense like a brick.
2. Check your cake early! Bake for 30 minutes, but start poking it with that toothpick at like 28. You don’t wanna dry it out.
3. Let it cool before flipping! I made that mistake once (spoiler: it was a mess). It’s gotta chill for at least 10 minutes before you flip it over or it’ll just crumble.
4. Panic not if it cracks! If it does, just cover it with whipped cream or icing — problem solved!
How to Keep Them From Disappearing (Or, How to Store Them)
So, if you somehow have leftovers (not sure how that’s possible, tbh), just pop it in an airtight container and keep it in the fridge. It’ll last a few days, but good luck not demolishing it in one sitting. I mean, just saying…
If You Liked This, You’ll Probably Like These Too
If you dig this vibe, you’ve gotta try my Lemon Blueberry Muffins or the crazy-good Pineapple Upside-Down Cake. Both are winners in my book!
So, what do you think? Are you gonna try making this cake? I swear it’s a game changer! Let me know if you do! 🍰✨
Upside-Down Cherry Limeade Cake
Delicious Upside-Down Cherry Limeade Cake recipe that's perfect for any occasion.
Ingredients
- 1 cup pitted cherries (fresh or frozen)
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup coconut water
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Vanilla Extract (Alcohol-Free)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small bowl, combine the pitted cherries and brown sugar. Pour the melted butter into the prepared cake pan, then evenly distribute the cherry mixture over the butter.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, mix together the coconut water, buttermilk, eggs, lime zest, lime juice, and Vanilla Extract (Alcohol-Free).
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently pour the batter over the cherry mixture in the cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate to reveal the cherry topping.
- Let the cake cool completely before slicing and serving. Enjoy your Upside-Down Cherry Limeade Cake!
