Move over pineapple upside-down cake; my plum upside-down cake version is in town. This secretly easy dessert is sure to impress, and is a great sweet treat to celebrate ripe summertime plums.
The secret to this upside down plum cake recipe is all about the layering of the fruit. Note that super-ripe plums actually work the best, and arranging them in a single layer is key.
This recipe is from my cookbook, The Duke's Mayonnaise Cookbook. Another great summertime dessert recipe from the book is my Blackberry Peach Crisp, or give this rhubarb sponge cake a try. If you're looking for other plum recipes, you'll love this plum crumble recipe. And, if you'd like to try the OG, you'll love this easy pineapple upside down cake recipe.
My Fresh Raspberry and Lemon Cream Cheese Frosting is also a great recipe to make to jazz up cupcakes or cakes made from box mix. (It's one of my favorite mom hacks.) Or, if you're in the mood for cookies, my Pecan Praline Cookies are a hit too! Finally, if you'd like to serve a delicious cocktail with this dessert, a Creamy Espresso Martini is a great one.
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Ingredients
Here's what you need to make this recipe:
- Black or red plums
- Large eggs
- Salted butter
- Granulated white sugar
- Light brown sugar
- All-purpose flour
- Baking powder
- Duke's mayonnaise
- Ground cinnamon
- Kosher salt
- Vanilla extract
- Almond extract
(See recipe card for quantities.)
Instructions
Now that we've got all our ingredients, it's time to get baking!
First, combine the butter, brown sugar, and cinnamon in a small saucepan until the butter is melted. Pour the mixture in the bottom of the cake pan.
Next, arrange the plum slices in a circular pattern on top of the brown sugar mixture in the pan.
Then, combine the dry ingredients in a medium bowl. Beat the sugar and mayonnaise until creamy. Add the eggs, 1 at a time until creamy. Add the dry ingredients to the egg mixture alternately with the milk in 3 additions, beginning and ending with flour. Beat in the extracts.
Finally, pour the cake batter over the plums and bake until the top is golden brown and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 5 minutes before running a knife around the edges of the pan and turning out the cake onto a large plate.
Hint: Don't be tempted to stack the plum slices on top of each other. Arranging them side-by-side helps the batter cook more evenly and the resulting design will be much prettier.
Substitutions
Looking for some alternative ingredient options for this plum upside down cake? Check out these below:
- Fruit - Instead of plums, feel free to use peaches, nectarines, apples, or pineapple slices.
- Frozen fruit - It doesn't have to be summertime to enjoy this dessert! Use frozen fruit instead of fresh. Just be sure to thaw it first.
- Cast-iron skillet - This dessert is also great when made in a cast-iron skillet. Note that it is a little trickier to turn out because a cast-iron skillet is heavier than a cake pan.
Variations
Here are some additional options for changing up this cake recipe:
- À la Mode - In my opinion, everything's better with ice cream. Serve warm with a little vanilla ice cream on top of the cake for the ultimate dessert.
- Minis - These would be really cute as mini cakes baked in miniature cast-iron skillets or casserole dishes.
Equipment
Here's what you'll need to make this recipe:
- 9-inch round cake pan
- dry measuring cups
- measuring spoons
- liquid measuring cup
- mixing bowl set
- small saucepan
- hand mixer
Storage
If you're eating this cake right away, leftovers will keep for 1 day at room temperature. Just be sure to store in an airtight container. You can also cover and store leftovers for up to 4 days in the refrigerator.
I don't recommend freezing the leftovers. After thawing, the fruit can become mushy and give the cake an unpleasant texture.
Tasty tip
Be sure to turn the cake out (upside-down) while it's still hot, and let it cool on the serving plate. Otherwise, the plums will stick to the bottom of the pan.
Frequently asked questions
Some fruit can make the cake soggy. If you use pineapple, peaches, or other super juicy fruit, just pat the slices dry with paper towels before layering in the pan.
I like to use black or red plums because they're vibrant color is so impressive. You can use any variety though.
I recommend a round cake pan or cast-iron skillet for an upside-down cake.
You need to work quickly so the plums don't stick to the bottom. Only leave the cake in the pan for 5 minutes before flipping.
If stored in an air-tight container, this plum upside down cake will last up to 4 days in the refrigerator.
Related
Looking for other summertime dessert recipes? Try these:
Even more
Check out some of my most recent recipes:
🍽Get the recipe
The Best Summertime Plum Upside Down Cake
Equipment
- 9-inch round cake pan
- dry measuring cups
- measuring spoons
- liquid measuring cup
- mixing bowl set
- small saucepan
- hand mixer
Ingredients
- ¼ cup salted butter
- ½ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- 3 black or red plums, pitted and thinly sliced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 1 cup Duke's mayonnaise
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round baking pan with vegetable shortening.
- Combine the butter, brown sugar, and cinnamon in a small saucepan. Place over medium heat and cook until the butter is melted, stirring until smooth. Pour the mixture into the prepared cake pan, spreading to coat evenly.
- Arrange the plum slices in a single layer in concentric circles over the brown sugar mixture. (I make one circle in the center and one around the edges.)
- Stir together the flour, baking powder, and salt in a small bowl. Set aside.
- Beat the granulated sugar and mayonnaise with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the extracts.
- Pour the batter evenly over the plums. Bake the cake in the preheated oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
- Run a knife around the edge and immediately turn out the cake onto a rimmed cake plate or platter. Serve warm or at room temperature.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these few food safety things in mind when making this recipe
- Do not use the same utensils on cooked food, that previously touched raw meat or eggs
- Wash hands after touching raw meat or eggs
- Don't leave leftovers sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Sonja says
I admit I stumbled over the mayo and got really sceptical, wondering if this taste would come through and well...freak me out essentially. But the cake was so lovely and moist, with just perfect caramelised plums and so quick to throw together. I'll certainly make it again.
AshleyFreeman says
Haha! I get that a lot. But think of what mayo is--eggs and oil. Perfect for baked goods!
Krystle says
Wow the mayo makes it SO moist. I can't wait to try it with other fruits next.
AshleyFreeman says
That's my secret!
swathi says
Plum upside-down cake is so delicious I have tried it, a perfect dessert without too much sugar.
AshleyFreeman says
For sure! The perfect summer cake.
Claudia says
Just baked a Plum Upside Down Cake, and it's delightful! Sweet, tangy, and perfect for any occasion. Give it a go!
AshleyFreeman says
Awesome to hear! Glad it was a hit!
Oscar says
I was skeptical about replacing pineapple with plums, but this recipe won me over. The caramelized plums on top add a beautiful jewel-tone color that's as pleasing to the eye as it is to the palate.
AshleyFreeman says
Right? It's a great alternative to pineapple.
Charah says
Easy and healthy recipe, I love this. thanks for sharing
AshleyFreeman says
Thanks so much Charah! Glad you enjoyed it!
TAYLER ROSS says
I made this cake over the weekend and it was incredible! It looked beautiful when it was finished too!
AshleyFreeman says
That's so great to hear!
Vicky says
This is a gorgeous dessert! It really impressed my guests, but I never told them how easy it was to make. I love the taste of the plums. I may have a new favorite upside-down cake!
AshleyFreeman says
Hooray! I love how easy it is too--no one has to know 😉
Tara says
Definitely the perfect way to celebrate plum season! This cake looks absolutely wonderful and I love how easily it comes together.
AshleyFreeman says
You're right! I never appreciated plums until I got older, and this is one of my favorite ways to cook with them!
Kathleen says
What magnificent flavors in this plum upside-down cake. It looks beautiful and sounds delicious. Yum!
AshleyFreeman says
Thanks Kathleen! It's a super impressive dessert that always gets rave reviews!