Purple Plum Upside-Down Cake
A vibrant upside-down cake featuring sweet plums and a caramelized brown sugar topping, complemented by lemon flavor, perfect for dessert or special occasions with family and friends.
Ingredients
Instructions
- Cream margarine, brown sugar, and flour to form a smooth paste.
- Stir in lemon juice and spread the mixture evenly in a 9 x 13-inch baking pan.
- Place pitted plums, cut side down, on top of the paste.
- Mix yellow cake mix with salad oil, grated lemon peel, and instant vanilla pudding according to package instructions.
- Spread the cake batter over the plums.
- Bake at 350°F (175°C) for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If plums are not available, peaches or nectarines can be a great alternative. Ensure the plums are ripe for optimal sweetness. When mixing the cake batter, avoid overmixing to keep the cake light and fluffy. You can also add a pinch of cinnamon for extra warmth in flavor.
Serving Suggestions
This Purple Plum Upside-Down Cake is delightful on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream or a drizzle of Double Fudge Sauce for added indulgence. It pairs wonderfully with a cup of tea or coffee, making it perfect for afternoon gatherings or dessert after dinner.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or until just warm. You can also serve it cold, which highlights the fruity flavors beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Purple Plum Upside-Down Cake contains roughly 649 calories, with 5g protein, 68g carbohydrates, and 41g fat. It is a good source of calcium (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 617mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen plums for this recipe?
Yes, you can use frozen plums. Just make sure to thaw and drain them well to remove excess moisture before placing them in the baking pan. This will help maintain the texture of the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake mix with a gluten-free cake mix and ensure the instant vanilla pudding is also gluten-free. Using gluten-free all-purpose flour in place of regular flour for the topping mix will also work well.
What if I don’t have yellow cake mix?
If you don't have yellow cake mix, you can make a homemade cake batter using flour, sugar, baking powder, and eggs. Combine 1 ½ cups of flour, 1 cup of sugar, ½ cup of butter, 2 eggs, and 1 cup of milk to create a similar flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).