Pistachio Cake bundt from scratch

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cherry pistachio upside down cake

Cherry lovers rejoice! Cherry Pistachio Upside Down Cake recipe has caramelized cherries and pistachios with a moist, from scratch cake. This cake can be made anytime of year!

• This recipe has a little more of the buttery brown sugar glaze than your average upside down cake. Because of this wrapping the bottom of the pan in aluminum foil, or placing the cake pan on this, while baking will help keep the brown sugar glaze from spilling into your oven. (affiliate)
• Use the cherries while still frozen. The easiest way to do this is to prepare the brown sugar glaze first and then set aside. Once the cake batter is mixed add the cherries an nuts to the brown sugar glaze and then pour on the cake batter and bake. Using the cherries is frozen state will make assembling the cake much easier.
• To test for doneness of the cake insert a butter knife or cake tester into the center of the cake while it is still in the oven. If the tester comes out clean (no doughy batter) the cake is done. (affiliate)
• Once your upside down cake is done baking set on a cooling rack for about 10 mins or long enough for the fruit and glaze to stop bubbling. To invert turn the serving plate upside down and place over the top of the cake pan. Using baking gloves carefully and quickly flip the cake pan over. Unlock the side of the springform pan and remove. Carefully remove the bottom of the springform pan.

Cherry Pistachio Upside Down Cake

Cherry lovers rejoice! Cherry Pistachio Upside Down Cake recipe has caramelized cherries and pistachios with a moist, from scratch cake. This cake can be made anytime of year!

 Course Dessert

 Cuisine American

 Keyword Cherry Upside Down Cake, Cherry Upside Down Cake with Frozen Cherries

 Prep Time 20 minutes

 Cook Time 50 minutes

 Resting Time 10 minutes

 Total Time 1 hour 10 minutes

 Servings 10 slices

 Calories 415 kcal

 Author Heather

Ingredients

For the Brown Sugar Glaze Topping

• 1/2 cup butter (1 stick) *room temperature
• 1 cup brown sugar
• 2 1/2 cups pitted cherries (fresh or frozen) *I used frozen Organic Dark Tart Cherries from Costco
• 1/2 cup shelled pistachios

For the Cake

• 1/2 cup butter (1 stick) *room temperature
• 1 cup white sugar
• 2 large eggs *room temperature
• 1 tsp vanilla
• 1 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk Greek yogurt or 2% fat

Instructions

1. Preheat oven to 375℉
2. In a medium sized bowl or stand mixer mix together 1 stick butter and brown sugar until creamed. Spread evenly onto bottom of springform pan. Set aside.
3. In a separate medium sized bowl, or washed stand mixer cream, 1 stick of butter with white sugar until fluffy, about 5 mins. Make sure to scrape down sides off bowl at least once. 

   Meanwhile sift together dry ingredients in a separate medium sized bowl. 
4. Mix in vanilla and 1 egg at a time to butter and white sugar mixture until light and fluffy. 
5. Add half of yogurt and half of dry ingredients and stir until just mixed. Scrape down side of bowl and repeat with second half of yogurt and dry ingredients making sure to not over mix. 
6. Place frozen cherries and nuts evenly over brown sugar topping. Spoon cake mixture over topping and spread evenly. 
7. Bake in center of a 375℉ for 50-60 mins or until cake tester comes out clean. 

   Let rest for about 10 mins or until fruit and glaze stop bubbling. Invert onto serving platter (see notes above for directions how to invert). Cake can be eaten warm or at room temperature. 

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