Wild Plum Upside-Down Pudding Cake
Recipe: #20945
September 13, 2015
Categories: Desserts, Cakes, Plum/Prunes, Brunch, Christmas, Mothers Day Potluck, Oven Bake, High Fiber, Vegetarian, Kosher Dairy, more
"from dcconservationdotcom"
Original is 6 servings
Ingredients
- FOR CAKE
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- FOR SAUCE
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Nutritional
- Serving Size: 1 (401.1 g)
- Calories 904.8
- Total Fat - 20.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 4.5 mg
- Sodium - 672.1 mg
- Total Carbohydrate - 174.2 g
- Dietary Fiber - 22.2 g
- Sugars - 94.9 g
- Protein - 10.3 g
- Calcium - 302.2 mg
- Iron - 3 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the dry ingredients, then mix in the milk and shortening.
Step 2
Spread in 9" x 13" baking pan.
Step 3
Drain (save juice) and pit 2 quarts of canned wild plums.
Step 4
Sprinkle plums on top of batter.
Step 5
Bring sauce to a boil and pour over plums.
Step 6
Pour plum sauce over the batter in a 9" x 13" baking pan.
Step 7
Bake at 350 degrees for 30 minutes. Sauce will be on the bottom and cake on top when done.
Step 8
Let cool and either serve from pan or place on plate upside down with sauce on top.
Tips
No special items needed.
0 Reviews
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