This is a quick way to make a box mix look like your own family recipe. The curb appeal of the plums is perfect for fall, and this same effect can be achieved with peaches and pears as well. Using hot water for the box mix can wake up or bloom the spices before the bake, and the tart addition of Greek yogurt to the whipped cream pairs perfectly with the warm spices in the cake. Feel free to use sour cream as a substitute here if it’s what you have on hand or what will get more action in your kitchen after being used for this recipe.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick baking spray, for the pan
- 6 plums, pitted and thinly sliced
- 4 tablespoons salted butter
- 3/4 cup light brown sugar
- One 15.25-ounce box spice cake mix, mixed according to box instructions
- 1/2 cup chopped walnuts
- 1/3 cup Greek yogurt
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper and spray with baking spray.
- Place the plum slices in the prepared pan in overlapping rows and continue for the rest of the pan until the bottom is covered. Do the overlapping rows tightly — the plums will shrink during the bake. In a small pot on medium heat, add the butter and brown sugar. Stir until the sugar is dissolved, then pour over the plums in the pan.
- Add the cake mix to a medium bowl, along with all of the ingredients instructed on the box, and the walnuts. Stir and gently pour over the plums. Bake until a toothpick inserted into the cake comes out clean, 45 to 50 minutes. Remove the cake from the oven and allow to cool for 20 minutes before turning out onto a plate and peeling off the parchment to reveal the plums on top.
- For the topping: In a medium bowl, whisk the yogurt, granulated sugar and vanilla until the sugar is dissolved. In a large bowl, add the heavy cream and whip until soft peaks form, then add the yogurt mix and continue to whip until light and fluffy. Chill until ready to serve with the cake.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 413 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 5 g |
| Cholesterol | 40 mg |
| Sodium | 312 mg |
Reviews
Delicious! Made a smidge more of the butter/brown sugar mixtures to pour on the plums. Loved it!
When making this recipe can I add bourbon to the brown sugar & butter and how much?
I love a good upside down cake and I’ve made a few with from scratch cake and this recipe is just as good if not better than those plus it’s so much more simple and from a presentation it’s has a great wow factor if you are having guests over!!!
This was wonderful!! Will make again and again!!!
I MADE this recipe today and so I am appropriate in writing a review of it. So easy and so delicious!! I love how the plums taste with the sweetness of the cake mix! It’s a very pretty dessert as well and so I will be making it again for sure! Thank you Sunny for always having the most delicious and home cook friendly recipes!
While this might be a good recipe; to say publicly that stone fruit is at its best/ripe in winter is TOTALLY WRONG.
Which hemisphere do you live in???
Which hemisphere do you live in???
This is such a great basic recipe. You can switch out either apples or peaches for the plums. Pecans for the walnuts. Maybe also add toasted pecans to the butter brown sugar mixture. So many possibilities. Thanks Sunny