Name: 5-Ingredient Plum Upside-Down Cake Is Pure Bliss
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large plums, sliced; 1/2 cup unsalted butter, melted; 3/4 cup brown sugar; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 cup milk

Jump to Recipe

You know that moment when you bite into something so good it makes you forget your own name? That’s plum upside-down cake for me. I discovered this gem when my neighbor Mrs. Thompson brought over a still-warm slice—caramelized plums glistening on top, tender cake underneath—and I swear, I nearly cried. Turns out, it’s shockingly easy to make. No fancy techniques, no finicky steps—just butter, sugar, and plums doing their magic in the oven. Whether it’s a lazy Sunday or a last-minute potluck, this cake has saved my dignity more times than I’d like to admit. And trust me, once you try it, you’ll understand why it’s earned a permanent spot in my recipe box.

Plum Upside-Down Cake - detail 1

Why You’ll Love This Plum Upside-Down Cake

This cake isn’t just delicious—it’s downright magical. Here’s why:

Effortless elegance: Looks fancy but comes together with just a bowl and spoon (no mixer required!)
That caramelized plum crown: The sugar-butter-plum trifecta creates a glossy, jammy topping that’ll have everyone reaching for seconds

Forgiving nature: Overmix the batter? Plum slices uneven? It still turns out gorgeous every time
Seasonal superstar: Works with summer plums, autumn apples, even winter pears—it’s my year-round secret weapon

Honestly? I’ve served this warm to dinner guests and cold for breakfast (no judgment), and it’s always met with happy sighs.

Plum Upside-Down Cake Ingredients

Here’s what you’ll need to make this showstopper:

4 large plums, thinly sliced (ripe but firm works best)
½ cup unsalted butter, melted (plus a bit extra for greasing the pan)
¾ cup brown sugar, packed (dark brown sugar adds a deeper flavor)

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup granulated sugar
1 large egg, room temperature (this helps it mix smoothly)
1 tsp vanilla extract
½ cup milk (whole milk gives the best texture)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something—here’s how to adapt:

No plums? Try peaches, nectarines, or even pineapple slices.
Dairy-free? Swap butter for coconut oil and milk for almond or oat milk.
Out of brown sugar? Use coconut sugar, but expect a slightly lighter caramel flavor.

Pro tip: Don’t skip the vanilla—it’s the secret flavor boost that ties everything together!

How to Make Plum Upside-Down Cake

Alright, let’s get into the fun part—making this beauty! Don’t let the “upside-down” part intimidate you. It’s just cake batter meeting caramelized fruit, and the oven does most of the work. Follow these steps, and you’ll have a stunner in no time.

Step 1: Prepare the Plum Layer

First things first—preheat that oven to 350°F (175°C). Grab your trusty 9-inch round cake pan and melt that butter right in it (I just pop it in the oven while it preheats—shhh, don’t tell anyone). Once melted, pull it out and sprinkle the brown sugar evenly over the butter. Now, arrange those plum slices in a pretty pattern—but don’t crowd them! Leave a little breathing room so the caramel can work its magic. This layer is like the cake’s fancy hat, so take your time.

Step 2: Make the Cake Batter

In a bowl, whisk together the flour, baking powder, and salt—this is your dry team. In another bowl, beat the granulated sugar, egg, and vanilla until smooth (this is your wet team). Now, the key is to alternate adding the dry ingredients and milk to the wet mixture—start and end with the dry. Mix just until combined; a few lumps are totally fine. Overmixing is the enemy of tender cake, so go easy on it!

Step 3: Bake and Flip the Cake

Pour the batter over the plums—it’ll look like a lot, but trust me, it bakes up perfectly. Slide it into the oven for 40–45 minutes. You’ll know it’s done when a toothpick comes out clean (or with just a few moist crumbs). Now, the hardest part: WAIT. Let it cool for 10 minutes—no less!—before flipping it onto a plate. Any sooner, and the caramel might escape. The reveal is the best part—that glossy, jammy plum top is pure magic.

Plum Upside-Down Cake - detail 2

Tips for the Perfect Plum Upside-Down Cake

After years of trial and (delicious) error, here’s what I’ve learned makes this cake foolproof:

Choose plums like you’re picking a dance partner—they should yield slightly when pressed but still hold their shape when sliced.
Slice them evenly, about ¼-inch thick, so they cook uniformly (wonky slices lead to some raw, some mushy—trust me, I’ve been there).
Grease that pan like it’s going out of style—butter every nook, then add the sugar layer. This ensures your masterpiece flips out cleanly.

Don’t skimp on cooling time—those 10 minutes let the caramel set so it doesn’t become a sticky avalanche when inverted.

And my golden rule? Always make extra—this cake disappears faster than you can say “second slice!”

Serving & Storing Plum Upside-Down Cake

Oh, the joy of serving this cake! I love it still slightly warm—the caramelized plum juices ooze just enough to make vanilla ice cream melt into little rivers of happiness. A dollop of whipped cream? Even better. For breakfast (yes, I said it), a drizzle of plain yogurt cuts the sweetness beautifully.

Leftovers? Ha! But if you somehow manage to have some, store it airtight at room temp for up to 2 days, or in the fridge for 3. The microwave is your friend for warming individual slices—just 10 seconds brings back that fresh-from-the-oven magic.

Plum Upside-Down Cake FAQs

Can I use frozen plums? Absolutely! Just thaw them completely and pat dry with paper towels—otherwise, they’ll release too much juice and make the cake soggy. I actually keep a bag of sliced plums in my freezer year-round for emergency cake cravings.

Why did my cake stick to the pan? Two likely culprits: not enough butter under the sugar layer (be generous!), or flipping it too soon. That 10-minute cooling window is non-negotiable—it lets the caramel set so everything releases cleanly.

Can I make this gluten-free? Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture might be slightly denser, but the caramelized plum topping hides all sins beautifully.

My plums sank into the batter—what happened? No worries—it’s still delicious! Next time, slice your plums thicker (about ½ inch) and arrange them snugly without gaps. The batter needs something to “grab onto” as it rises.

How do I know when it’s done baking? When your kitchen smells like heaven and the edges pull away slightly from the pan. The toothpick test works too—just avoid hitting a juicy plum spot!

Nutritional Information

Here’s the scoop on what’s in each glorious slice (but remember – estimates vary based on your specific ingredients):

Calories: About 280 per serving
Carbs: 45g (those caramelized plums do their thing!)
Fat: 10g (thank the butter for that perfect texture)

Now go enjoy your cake – life’s too short to count every bite when it tastes this good.

Share Your Plum Upside-Down Cake

Made this? Snap a pic, leave a comment, or rate the recipe—I’d love to hear how it turned out for you! You can also find more delicious recipes on Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Plum Upside-Down Cake