Sunday, October 5, 2014

Buttery Plum Dump Cake

It's fall! That means it's time for leavings changing, crisp mornings, and fruit harvests. A coworker has been bringing her spoils from her plum tree to the office, so I thought I'd grab a few pounds and see what I could make. 

Buttery Plum Dump Cake


  • 1.5lbs of Italian plums, halved and pitted (I weighed them before I pitted them.)
  • 1/2c brown sugar
  • 1/2t cinnamon
  • 4T butter
  • 1 box spice cake
  • 2 sticks butter, melted

  1. Preheat oven to 350 degrees and grease a 9x13 glass baking dish.
  2. Melt 4T butter and pour it into the baking dish.
  3. Combine brown sugar and cinnamon and sprinkle evenly over melted butter.
  4. Cover bottom of baking dish with single layer of halved plums, cut side down. (Mine were really tight together.)
  5. Pour dry cake mix evenly over plums
  6. Pour remaining melted butter (2 sticks worth) evenly over cake mix. 
  7. Bake 50-60 minutes until dark brown and not runny.
The conclusion? This cake has two sticks of butter in it and then some, so of course it's good. If you don't have plums, I imagine any kind of stone fruit would do just as well. 

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