Wild Plum Upside-Down Pudding Cake
Created by dienia b on September 13, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 45m
- Recipe #20945
Ingredients
- FOR CAKE
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup shortening
- FOR SAUCE
- 4 cups pitted plums (canned, it said 2 quarts, save juice)
- 4 cups plum juice (add hot water to get total)
- 1 1/2 cups granulated sugar
- Red food coloring (optional)
- 1 teaspoon ground cinnamon
- 4 tablespoons margarine
How to Make
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Step 1: Combine the dry ingredients, then mix in the milk and shortening.
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Step 2: Spread in 9" x 13" baking pan.
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Step 3: Drain (save juice) and pit 2 quarts of canned wild plums.
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Step 4: Sprinkle plums on top of batter.
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Step 5: Bring sauce to a boil and pour over plums.
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Step 6: Pour plum sauce over the batter in a 9" x 13" baking pan.
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Step 7: Bake at 350 degrees for 30 minutes. Sauce will be on the bottom and cake on top when done.
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Step 8: Let cool and either serve from pan or place on plate upside down with sauce on top.
Nutritional Facts
- 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