Why You’ll Love 5-Ingredient Plum Upside-Down Cake Is Pure Bliss Recipe

I like this recipe because it uses pantry staples and fresh fruit without any complicated steps. I enjoy how the plums become jammy and rich in the oven, while the cake stays light and moist. I also appreciate that it works just as well for a casual weeknight dessert as it does for a special gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I begin by preheating the oven to 350°F (175°C). I pour the melted butter into a 9-inch round cake pan and spread it evenly across the bottom. I sprinkle the brown sugar evenly over the butter, then arrange the plum slices on top in a single layer.

In a bowl, I whisk together the flour, baking powder, and salt. In another bowl, I beat the granulated sugar, egg, and vanilla until smooth. I alternate adding the flour mixture and the milk to the wet ingredients, mixing gently until just combined.

I pour the batter carefully over the plums and smooth the top. I bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. I let the cake cool for about 10 minutes before inverting it onto a serving plate.

Servings and Timing

I make this cake to serve 8 people. Preparation takes me about 15 minutes, baking time is 45 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes add a pinch of cinnamon or cardamom to the brown sugar for extra warmth. I also enjoy swapping plums for peaches or nectarines when they’re in season. When I want a deeper flavor, I use dark brown sugar instead of light.

Storage/Reheating

I store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. When reheating, I warm slices gently in the microwave or enjoy them at room temperature.

FAQs

Can I use other fruits instead of plums?

I’ve used peaches, apricots, and pears with great results.

Do the plums need to be peeled?

I never peel them because the skins soften nicely during baking.

What kind of plums work best?

I prefer ripe but firm plums so they hold their shape while baking.

Can I make this cake ahead of time?

I often bake it earlier in the day and serve it slightly warm or at room temperature.

Why should I wait before flipping the cake?

I let it cool slightly so the topping sets and releases more cleanly.

Can I use salted butter?

I can use salted butter, but I slightly reduce the added salt.

How do I know when the cake is done?

I check with a toothpick and look for a lightly golden top.

Can I serve this cake cold?

I enjoy it cold, but I think it’s best slightly warm.

What pairs well with this cake?

I love serving it with whipped cream or vanilla ice cream.

Can I freeze this cake?

I don’t usually freeze it, but it can be wrapped tightly and frozen for up to a month.

Conclusion

I keep this 5-Ingredient Plum Upside-Down Cake in my baking rotation because it’s simple, beautiful, and deeply satisfying. I love the moment of flipping the cake and revealing the glossy plums on top, and I enjoy every slice as a reminder that easy desserts can still feel special.