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Upside Down Plum Cake




  • 6 plums, sliced 1/4 inch thin

Caramel Sauce

  • 2/3 cup brown sugar
  • 1/4 cup water
  • 2 tbs butter, softened

Cake Batter

  • 3 eggs
  • 1 1/2 sticks of butter, softened
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whipping cream


  1. Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch spring form pan.
  2. Slice the plums into 1/4 inch slices.
  3. Place the plums in a nice circular pattern around the bottom of the pan.
  4. Combine brown sugar, water, and butter in a microwave safe bowl and heat for 3 minutes and stir.
  5. Heat for an additional 2 minutes and stir. If still runny, heat for an additional 2 minutes.
  6. Pour the caramel sauce over the plums and set aside.
  7. Combine butter, sugar, vanilla, and eggs in an electric mixer and beat until combined.
  8. Add the flour, salt, baking soda, and baking powder and mix on medium for 30 seconds.
  9. Beat for an additional 2 minutes on medium.
  10. Gently cover the plums with the cake batter using a spatula.
  11. Bake for 40-50 minutes, until a toothpick comes out clean.
  12. Let cool for 30 minutes before placing in the fridge for a few hours to completely cool and to allow the plums to gel together. I put mine in the fridge overnight.
  13. When ready to serve, gently remove the sides of the spring form pan. Flip the cake over onto the serving plate, and with a sharp knife, gently go around the edge of the bottom of the pan so it will release.
  14. Serve with a dollop of fresh whipping cream in the middle of the cake.
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