Reviewed: Jul. 4, 2005

Doubled and made in a 13 x 9 pan. Tasty cake a bit on the sweet side, maybe reduce sugar next time. I used all plums.

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Reviewed: Jun. 27, 2005

I used plums all throughout the bottom of the pan and then added blueberries on top (scattered all over) The blueberries ended up being more inside the cake. It was really yummy. I tried it with peach also...same yumminess!

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crunchy-p

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 26, 2005

This was absolutely delicious! Everything about it was good. I followed the recipe exactly and it turned about beautiful. The cake was really moist and had an excellent taste that really went well with the fruit. Everyone loved it!

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JENNIFER777

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Reviewed: Jan. 24, 2005

This is a hit everytime I make it. Sometimes I omit the blueberries and it's just as tasty. The cake is super moist and the way the plums "carmelize" make it very pretty when you flip it over. It's easy to make. I'm not a baker, but this was simple and quick. I love it!

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WalkingStomach

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Reviewed: Sep. 17, 2004

Wow! This has to be one of the prettiest cakes I've ever made. It was very easy to make, which is a huge bonus. I did use real butter instead of margarine. Also, it took longer to bake than the recommended time. But as long as you do the toothpick test and it comes out clean, you'll be fine.

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VALREADS

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

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Reviewed: Sep. 10, 2004

Yummy and pretty, just make sure to let it cool enough before flipping it out of the pan. I wanted to see what it looked like and the cake broke apart. I will try it again and let it cool properly. Thanks form Barb in BC Canada

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EBSEPKE

Cooking Level: Expert

Living In: Mission, British Columbia, Canada

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Reviewed: Sep. 4, 2004

The cake was wonderful! It even got a thumbs up from my mother-in-law.

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AEWE

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Reviewed: Sep. 2, 2004

I used 5 red plums and frozen blueberries with a little freezer burn. I also used butter in the cake and half butter half margarine with the brown sugar. The cake batter was a little thicker than I expected, because it sat while I prepared the plums. I doubt that it made a difference in the final cake. Wow! Not only does the house smell amazing, but my tastebuds are raving! This is truely a treat and a way to use up some of my plums. A light ice cream or whipped cream would be a possible addition, however entirely unnecessary in my opinion. Wonderful! Thank you!

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KIKINE22

Cooking Level: Expert

Home Town: Albany, Oregon, USA

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Reviewed: Sep. 2, 2004

This was a beautiful cake. However, I baked it for 60 minutes and my toothpick wasn't coming out clean. So finally I took it out from the oven, thinking it wasn't coming out clean because of all the fruit or something. When I turned it out and cut into it about 30 minutes later, the whole middle (where the blueberries where) was totally raw. So I threw that part away and we enjoyed the plum part. I think it may have been my fault though, because I used plums to cover most of the pan, so I only had a little room left over for my blueberries. They ended up in a big pile which may have had an effect on how it baked. Otherwise, I would have given it five stars. **** Made again 8/16/2005 using very ripe nectarines. It was so good I'm changing my rating to 5 stars!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2004

Can you say "NUM"! Our neighbors tree is falling from red plums so I was looking for a good recipe that I could make with just plums..which I did I even goofed by not greasing the pan and was in a hurry but came out so good I almost ate the whole thing myself. If you got plums this the the bomb!!

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MOCHAJEN

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Reviewed: Aug. 17, 2004

Very nice late summer cake. I made it without the blueberries, butter instead of marg. and cut the white sugar to two thirds of a cup. I was in a hurry so rather than melt the butter and br. sugar in the oven I spread softened butter in the pan, sprinkled with sugar then continued with the recipe as written.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 15, 2004

I inherited a plum tree with our new home and was thrilled to find this recipe!! The family loved it. I used butter instead of margarine. Will make it again as I've got plenty of fruit in the freezer!

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MARCIA17

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Reviewed: Aug. 9, 2004

This cake had wonderful flavor and made a beautiful presentation. Looked like a sunflower once it was removed from the pan.

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jobartwo

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Reviewed: Jul. 29, 2004

This is a nice cake with a lovely presentation. I had four large too-tart black plums, and I wanted to use them up before they went bad. It was a success - the sweet cake balanced the plums nicely. It seemed to lack something, however, but I am not sure what it is. The only changes I made were to use only plums and whole wheat flour and butter instead of regular white flour and margarine. Maybe it needs more of the topping? I will try that next time and update my rating if it improves.

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SPACIESTACIE

Cooking Level: Intermediate

Living In: Marshall, Texas, USA

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Reviewed: Jul. 15, 2004

Makes a beautiful summer cake, so pretty to look at and eat.

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BLACKCROW

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Reviewed: Jul. 14, 2004

Delicious! Took this to a friend's house, and everyone was so impressed with the way it looked, and even more impressed with the way it tasted. The cake part is especially good; very moist and flavorful. Thanks for the great recipe. Will definately make again.

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TUCKERJR

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Reviewed: Jun. 14, 2004

This cake is phenomenal! I only used plums since I did not have blueberries on hand. The tartness of the plums contrasted perfectly with the sweetness of the cake. This cake is also very easy to make. I love that it uses margarine instead of butter since margarine is so much cheaper than butter! I also used a pie pan since I did not have a cake pan on hand and it turned out beautifully. Will be making this again.

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FILROSE

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Reviewed: Aug. 25, 2003

Excellent cake. I used 2 peaches, 2 plums and the same amount of blueberries as the recipe. Plus I used less sugar and 3 stevia packetts. Super moist. Thank you

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JUSTMEANDYOU

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Reviewed: Aug. 25, 2003

This was so pretty and good! I was so glad when I flipped it over and it worked!

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beemer

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Reviewed: Aug. 18, 2003

This is such a keeper - I've made it with plums, nectarines, apricots - any kind of soft fruit would go down well, I imagine. It really is a pretty cake. Easy to make and an impressive result.

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ukcook

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Plum Blueberry Upside Down Cake

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