This retro-inspired Plum Upside Down Cake recipe is packed with juicy caramelized plums and looks great as a table centerpiece!
This wonderful recipe was born from a baking fail, I attempted to make a banana upside down cake and it went horribly wrong! When I found myself with some leftover plums I decided to try again.
I didn’t have many plums left so it was a bit of an experiment. I thought about a crumble or some muffins but decided that the cake didn’t have to be covered with fruit because I knew the juice from the plums would be more than enough to add flavor and I was definitely right.
This cake came out amazing. It was so good and so beautiful that I’ve added it to my Thanksgiving menu. I know it’s a bit retro, but retro rocks and this is going to make a fabulous centerpiece my dessert spread! It’s fabulous served with my Easy No Churn Vanilla Bean Ice Cream.
Why This Recipe Works
- Using brown sugar results in deliciously caramelized plums.
- The golden syrup adds a depth of flavor to the fruit topping.
- The easy method makes this a cake you will want to bake over and over again!
The best part of this cake is how simple it is to make. I started with placing the fruit in a well-greased cake pan. I used a 9″ springform pan, but any deep pan with the same type of dimensions will do. Just be careful – if you’re not 100% sure that your springform pan has a good seal – don’t risk it. If it leaks, it will make a huge mess of your oven!
How to Make Plum Upside Down Cake
- Arrange halved plums in a greased baking tin.
- Melt butter, syrup, and sugar in a pan. Pour over the plums.
- Prepare the cake mix. Pour over the plums and sugar mixture.
- Bake in the oven for around an hour.
- Serve warm.
Step by Step Instructions
Halve and de-stone the plums.
Arrange the plums around the pan in a pattern.
Pour the melted butter, golden syrup and sugar and pour into the pan.
Prepare the cake batter then pour over the plums and sugar mixture.
Bake in the oven for around an hour (or until a toothpick comes out clean)
Other Great Recipes
Storing Upside Down Cake
- In the fridge: Store in the fridge for up to three days in an airtight container.
- In the freezer: Allow to cool and place the cake uncovered in the freezer for up to 2 hours (enough time for the outside of the cake to freeze) then wrap the cake in plastic wrap and foil. Keep for up to three months.
Did you make this?
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Let’s Make Plum Upside Down Cake
For the topping:
- ½ cup butter
- 1 cup brown sugar packed
- 6-8 plums halved and pitted, any variety
- 1 tablespoon golden syrup or golden corn syrup
For the cake:
- ¾ cup all-purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup vegetable oil
- ¾ cup super fine sugar
- 1 large eggs
- ¼ cup sour cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 pinch nutmeg
- 1 pinch cinnamon
- Preheat oven to 350f/170c
- Grease a deep 9” round cake pan (I used a springform pan, but please make sure your’s is leak proof or your oven will be a mess).
- Arrange the plums around the pan however you wish. Mine didn’t cover the entire pan because I didn’t have enough, but the more the better.
- Melt the butter in a small saucepan, add the brown sugar and syrup (if using) and cook on low heat just until combined and smooth (do not allow to simmer).
- Pour the sugar mixture over the plums and set aside.
- Sift together the flour, baking soda, baking powder, sugar, and salt and add to a mixer or food processor.
- Add the oil, egg, sour cream, milk vanilla, nutmeg & cinnamon on at a time. After each addition, beat until well blended.
- Pour the batter evenly over the pan to cover the plums.
- Bake 1 hour or until a tester comes out clean.
- Let the cake cool for 20-30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
Tips + Notes
- Please note – this recipe uses Golden Syrup is common in English baking and I’ve fallen in love with it since moving here. I know it can be hard to find in the US, so you can buy it here on Amazon.(#paidlink).
- I used a springform pan, but please make sure your’s is leakproof or your oven will be a mess!
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.