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Prune Bundt Cake

 Prune Bundt Cake
Moist, flavorful and simply scrumptious, this old-fashioned cake was one of my mom's best desserts. Top it with confectioners' sugar or frosting for a sweet treat sure to win raves. -Gina Mueller, Converse, Texas
12 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon each ground allspice, cloves and nutmeg
  • 1 cup prune juice
  • 1 cup finely chopped pitted dried plums
  • Confectioners' sugar, optional


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine
  • the dry ingredients; add to creamed mixture alternately with prune
  • juice, beating well after each addition. Stir in prunes.
  • Pour into a greased 10-in. fluted tube pan. Bake at 350° for
  • 40-45 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely. Dust with confectioners' sugar if desired.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 265 calories,

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Prune Bundt Cake (continued)

Nutritional Facts: 9 g fat (2 g saturated fat), 35 mg cholesterol, 266 mg sodium, 43 g carbohydrate, 2 g fiber, 4 g protein.