Upside-Down Plum Cake

Everyone loves an upside-down cake: with that layer of syrupy sweet fruit topping, they always come out so moist and delicious. The classic version is made with pineapple, but you can use almost any fruit. In the past, we’ve created fun versions with citrus, caramel apples, and even peanut butter and bananas, and while we never pick favorites (ahem!), this plum cake is still a go-to. The juicy plums pair so perfectly with the light, tender buttermilk cake . . . it’s basically a match made in heaven. 

Read on for tips on making this simply delicious upside down cake. And if you’re looking for even more variations on the classic, try this blueberry lemon upside down cake– it’s got the sweet fruit topping AND frosting . . . because why have just one?  

What’s the best pan for this cake? 

You might think you need a special pan for this cake, but you really don’t! A simple 9” round cake pan will do the trick, or even an 8” square cake pan, if that’s what you have. Round or square, keep in mind that this cake will always bake better in metal. You might be tempted to go with glass (that way you can watch the fruit bubbling through the see-through bottom, right?) but a metal pan conducts heat faster and also cools more quickly, resulting in a more even bake. Opt for metal whenever possible.

Do I need to grease the pan?

Nope! You know all that melted butter and brown sugar that you’re spreading across the bottom of the pan before adding the plums? If that much butter doesn’t grease the pan for you, we don’t know what will.

When should I flip my cake upside down?

People always get nervous about flipping cakes out, but there’s really nothing to worry about. The most important thing is to flip the cake out when it’s still warm (before the sticky topping sets completely) but not piping hot (if the cake is super fresh out of the oven, it will be extra delicate and likely to smush or tear). We suggest letting the cake sit for about 20 minutes on a cooling rack after it finishes baking– that cooling rack helps the air circulate underneath the cake so the caramel at the base can cool a bit too!-- before flipping it out onto a cake plate. The best way to do that? Center your cake plate upside down on top of the cake pan and invert the whole thing. (Oven mitts are a must– the cake pan will probably still be warm.) After that, just lift the pan off, leaving your cake behind on the cake plate. See? Not scary at all.

What if some of the fruit sticks to the bottom of the pan?

This happens to EVERYONE, so don’t freak out. If a few plums stick to the bottom of the pan, simply dig them out of the pan and lay them back on top of the cake where they were before. No one will be able to tell– we promise!

Have you made this yet? Let us know how it went in the comments below! 

Editor's note: This intro was updated to add more information about the dish on July 7, 2022.