There’s something undeniably comforting about flipping a warm cake onto a plate and watching glossy, jewel-toned fruit cascade down its golden sides. This Plum Upside-Down Cake brings all that drama and comfort to your table with very little effort. Sweet, sticky, and just the right amount of tart, it’s the kind of dessert that makes you sigh with happiness after every bite.

Behind the Recipe

This cake takes me back to quiet weekends in my mom’s kitchen. She’d grab whatever fruit we had on hand, slice it up, and lay it in a buttery sugar base before pouring in the batter. It was casual baking at its best, and plum season always meant one thing — this cake. Now, I still make it when I’m craving something cozy, nostalgic, and easy enough to throw together without a fuss.

Recipe Origin or Trivia

The upside-down cake has roots that date back to cast iron skillet cooking, long before ovens had temperature dials. Pineapple might be the most famous version, but stone fruits like plums offer an earthy, vibrant twist. Their rich color and slightly tart edge make them perfect for caramelizing on the bottom of a cake pan — which ends up being the stunning top once flipped.

Why You’ll Love Plum Upside-Down Cake

Whether it’s your first time making an upside-down cake or your hundredth, this recipe never disappoints.

Versatile: Works beautifully with other stone fruits like apricots, peaches, or nectarines.

Budget-Friendly: Simple pantry staples meet in-season fruit to make something truly special.

Quick and Easy: No fancy techniques needed, and it comes together in just over an hour.

Customizable: Add spices, nuts, or herbs like thyme or rosemary to switch things up.

Crowd-Pleasing: It’s a head-turner on any dessert table and tastes even better than it looks.

Make-Ahead Friendly: Bake it a day in advance and it stays moist and flavorful.

Great for Leftovers: Enjoy a slice for breakfast with yogurt or warmed up with a scoop of ice cream.

Chef’s Pro Tips for Perfect Results

Here are a few tricks I’ve learned over time to make sure this cake turns out beautifully every single time:

Grease your pan well so nothing sticks when it’s time to flip.
Use ripe but firm plums so they hold their shape while baking.
Slice evenly for a pretty pattern and even cooking.
Let it rest 10–15 minutes before inverting, so the juices settle slightly.
Invert with confidence — one swift motion makes all the difference.

Kitchen Tools You’ll Need

No need for anything fancy — just these basics:

9-Inch Cake Pan: A round pan with at least 2-inch sides works best.

Mixing Bowls: You’ll need a couple for dry and wet ingredients.

Electric Mixer or Whisk: For creaming butter and sugar.

Offset Spatula: Helps spread the batter evenly over the fruit.

Cooling Rack: Essential for that perfect flip and cooldown.

Ingredients in Plum Upside-Down Cake

The beauty of this cake lies in how a few simple ingredients create a real showstopper.

Fresh Plums: 5–6, halved and pitted. Juicy and sweet with a slight tartness that balances the cake.
All-Purpose Flour: 1 ½ cups. Gives the cake its structure.
Granulated Sugar: ¾ cup. Sweetens the batter and balances the fruit.
Brown Sugar: ½ cup. Creates a rich, caramel base for the plums.
Unsalted Butter: ½ cup (1 stick), softened. Adds moisture and richness.
Large Eggs: 2. Bind the batter and add lift.
Whole Milk: ½ cup. Keeps the crumb tender.
Baking Powder: 2 teaspoons. Helps the cake rise.
Vanilla Extract: 1 teaspoon. Adds a warm, sweet aroma.
Ground Cinnamon: ½ teaspoon. Gives a hint of cozy spice.
Lemon Zest: 1 teaspoon. Brightens the overall flavor.

Ingredient Substitutions

No need to run to the store — here are some smart swaps:

Fresh Plums: Use canned plums (well-drained) or fresh apricots.

Whole Milk: Swap with almond milk or oat milk for a dairy-free version.

Brown Sugar: Coconut sugar works well and gives a deeper flavor.

Butter: Use plant-based butter for a vegan twist.

Ingredient Spotlight

Plums: Their naturally tart skin and sweet interior transform into a syrupy, jewel-toned topping when baked, making them perfect for upside-down desserts.

Brown Sugar: Melts into a rich caramel under the fruit, creating that glossy, sticky topping we all crave.

Instructions for Making Plum Upside-Down Cake

Making this cake feels a bit like magic — here’s how it comes together from start to finish:

Preheat Your Equipment:
Set your oven to 350°F (175°C) and grease a 9-inch round cake pan generously.
Combine Ingredients:
In one bowl, whisk flour, baking powder, cinnamon, and salt. In another, cream the butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla and lemon zest. Alternate adding dry ingredients and milk until fully combined.
Prepare Your Cooking Vessel:
Sprinkle brown sugar evenly in the bottom of your prepared pan. Dot with a few pats of butter if desired. Arrange plum halves, cut side down, in a single layer on top.
Assemble the Dish:
Gently pour the batter over the plums and smooth the surface.
Cook to Perfection:
Bake for 40–45 minutes until a toothpick inserted into the center comes out clean.
Finishing Touches:
Let the cake cool for 10–15 minutes in the pan. Run a knife around the edges, then invert carefully onto a serving plate.
Serve and Enjoy:
Serve slightly warm or at room temperature, on its own or with whipped cream or vanilla ice cream.

Texture & Flavor Secrets

Expect a soft, buttery cake base with a tender crumb, topped by sticky, caramelized plums that melt in your mouth. The contrast between the sweet base and tart topping keeps every bite balanced and exciting.

Cooking Tips & Tricks

For best results, keep these in mind:

Use a springform pan if you’re nervous about the flip.
Let the cake rest before inverting to avoid hot caramel spills.
Arrange plums in a spiral or pattern for a prettier presentation.

What to Avoid

Some missteps can lead to soggy or stuck cakes. Here’s what to watch out for:

Skipping the pan grease: The cake will stick. Be generous with butter or spray.
Overmixing the batter: It can make the cake tough. Mix just until combined.
Flipping too early: Wait at least 10 minutes so the caramel sets a bit.

Nutrition Facts

Servings: 8
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This cake can be made a day ahead and actually gets better as it rests. Store covered at room temperature for up to 2 days, or refrigerate for longer freshness. Reheat slices gently in the microwave or oven to revive that soft, caramelized texture. It also freezes well for up to a month — just wrap tightly and thaw overnight.

How to Serve Plum Upside-Down Cake

This cake is a beauty on its own, but it’s even better with:

A generous spoonful of whipped cream or crème fraîche.
A scoop of vanilla or cinnamon ice cream.
A drizzle of honey or maple syrup over warm slices.

Creative Leftover Transformations

Leftover cake? Lucky you. Here’s what to do:

Upside-Down Parfait: Layer chunks with yogurt and granola.
Cake French Toast: Dip in egg and pan-fry for a decadent brunch.
Grilled Cake: Toast slices on a pan for caramelized edges and top with fruit.

Additional Tips

Want to jazz it up or tweak it slightly? Try this:

Add chopped pecans or walnuts to the brown sugar layer.
A splash of almond extract in the batter adds a lovely note.
Use blood plums or Italian plums for deeper color and flavor.

Make It a Showstopper

If you’re serving this at a gathering, these little touches go a long way:

Use a cake stand to elevate the presentation.
Garnish with fresh thyme sprigs or edible flowers.
Brush the top with a bit of warmed jam for extra gloss.

Variations to Try

Feel like changing it up? Here are a few fun spins:

Peach Upside-Down Cake: Sub fresh peaches for a summer version.
Spiced Plum Cake: Add cloves and nutmeg for a fall vibe.
Mini Upside-Down Cakes: Use a muffin tin for personal servings.
Almond Plum Cake: Add almond flour or extract for a nutty twist.
Maple Glazed Version: Use maple syrup instead of brown sugar.

FAQ’s

Q1: Can I use canned plums?

A1: Yes, just make sure to drain them well and pat dry before layering.

Q2: What type of plums work best?

A2: Black or red plums are ideal — they caramelize beautifully and have a sweet-tart flavor.

Q3: Do I need to peel the plums?

A3: Nope! The skin softens during baking and adds lovely color.

Q4: Can I make it dairy-free?

A4: Yes, use plant-based butter and a dairy-free milk like oat or almond.

Q5: Can I bake this in a square pan?

A5: Absolutely, just make sure it has high sides and adjust baking time slightly.

Q6: Can I make this gluten-free?

A6: Yes, use a 1:1 gluten-free flour blend for baking.

Q7: What if my cake sticks to the pan?

A7: Gently rewarm the bottom of the pan for a few seconds before trying to invert again.

Q8: Can I reduce the sugar?

A8: You can, but it may affect the caramelization. Try cutting just ¼ cup from the batter.

Q9: How long will this cake keep?

A9: It’s best eaten within 2–3 days, but refrigerates well and reheats nicely.

Q10: Is this cake freezer-friendly?

A10: Yes! Freeze slices individually wrapped and reheat gently.

Conclusion

This Plum Upside-Down Cake is the kind of recipe that looks fancy but feels familiar. It’s sticky, sweet, and full of fruit-forward flavor, with just enough bite to keep things interesting. If you’re looking for a dessert that turns simple ingredients into something unforgettable, this one’s a total game-changer.