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Plum Upside-Down Cake

 Plum Upside-Down Cake
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
8-10 ServingsPrep: 15 min. Bake: 40 min.


  • 1/3 cup butter
  • 1/2 cup packed brown sugar
  • 2 pounds fresh plums, pitted and halved
  • 2 eggs
  • 2/3 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup hot water
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • Whipped cream, optional


  • Melt butter in a 10-in. cast-iron or oven proof skillet. Sprinkle
  • brown sugar over butter. Arrange plum halves, cut side down, in a
  • single layer over sugar; set aside.
  • In a large bowl, beat eggs until thick and lemon-colored; gradually
  • beat in sugar. Combine the flour, baking powder and salt; add to egg
  • mixture and mix well. Blend water and lemon extract; beat into
  • batter. Pour over plums.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Immediately invert onto a serving plate.
  • Serve warm with whipped cream if desired. Yield: 8-10 servings.

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Plum Upside-Down Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 258 calories, 8 g fat (4 g saturated fat), 59 mg cholesterol, 178 mg sodium, 46 g carbohydrate, 2 g fiber, 3 g protein.