Plum Bundt Cake (A Multi-verse Cake)
Prep Time: 20 minutes | Cook Time: 1 hour, 30 minutes | Cool Time: 3 hours | Total Time: 4 hours, 30 minutes | Serves: 10
Another Multi-verse Cake! This recipe was designed specifically for Valentine’s Day. While everybody is filling this sweet holiday with flavors of red velvet, strawberry, and raspberry, I’m going to stick out like a sore thumb and use plum jam! But, oh, it is good! – especially if you make the preserves yourself.
If you’re up to making your own plum preserves, it’s quite easy, just a little time consuming to allow the liquid to evaporate and the pectin to thicken the mixture. No need to peel the plums; they dissolve/soften as they cook down. Pretty convenient, huh? The peels contain pectin, so keeping them contributes to the thickening of the preserves without the need for added pectin.
I used a mixture of black and red plums. Choose plums that are ripe, but not mushy. They need to have some softness to them. Some pits are more difficult to get out than others. You may have to cut around them, or you might be able to use your fingers and pull them out. You may end up with more preserves than what is needed for this cake. Spread any extra on toast/biscuits, serve alongside brie cheese, atop fresh, warm pancakes.
Layering the preserves in the cake batter makes a beautiful presentation when the cake is sliced and served. The cake itself, believe it or not, is not that sweet. So, the sweetness of the plum preserves is a lovely addition! You can, of course, serve the cake with additional preserves for those who would like more!
The cake can be served warm with a dusting of confectioners’ sugar, cooled and glazed, or plated with a generous swirl of Plum Whipped Cream. (Actually, this whipped cream is so good, it can be a dessert all on its own!)
Do enjoy!
Plum Bundt Cake (A Multi-verse Cake)
Plum preserves puts this box cake mix recipe over the top!
Equipment
- 10-cup Bundt pan
Ingredients
Plum Preserves:
- 2 pounds plums, pitted, chopped
- 1 1/2 - 2 cups granulated sugar, to taste
- 2 teaspoons lemon juice
For the Cake:
- 1 15.25-ounce white cake mix, I prefer Duncan hines
- 1 3.3-ounce box white chocolate instant pudding mix
- 4 large egg whites, room temperature
- 1 cup sour cream, room temperature
- 1/2 cup neutral oil, (avocado, canola, etc.)
- 3/4 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups Plum Preserves, room temperature, homemade or store-bought
Simple Glaze:
- 2 cups confectioners' sugar, no need to sift
- 1 - 2 tablespoons half and half
- 1/2 teaspoon vanilla extract
Plum Whipped Cream:
- 2 cups heavy whipping cream, cold
- 1/3 cup confectioners' sugar, or to taste
- 1 teaspoon vanilla extract
- 1/3 cup Plum Preserves, or to taste
Instructions
- Make the Plum Preserves. In a tall-sided pot (because the mixture will boil up), combine the plums, sugar, and lemon juice.
- Heat over medium heat, stirring often, until the plums are very soft.
- Skim any foam off the top, as necessary. Continue to cook until the mixture thickens, and most of the liquid has evaporated. The cooking process could take 25 to 40 minutes (or more) depending on how many plums and amount of sugar you used.
- Scrape the preserves into a bowl to cool to just barely warm (or cooler if you have the time). You can place them in the refrigerator to speed up the process.
- Make the Cake. Preheat the oven to 350 degrees. Grease a 10-cup Bundt pan and set aside.
- In a stand mixer bowl, add the cake mix and pudding mix. Using the paddle attachment, mix the dry ingredients together. This can alternatively be done using a hand-held mixer. Mix for about 1 minute on medium-low.
- Add the egg whites, sour cream, oil, buttermilk, and vanilla. Mix on medium speed for 2 minutes, scraping the bowl and paddle as needed.
- Pour about ⅓ of the batter into the pan. Dollop about ¾ cup of the plum preserves on top of the batter. Try to keep the preserves from touching the edges of the pan. The preserves could stick to the pan and affect the outcome of a perfectly inverted cake.
- Pour about another ⅓ of the batter over the preserves. Dollop the remaining preserves on the batter.
- Scrap the last of the batter evenly on top.
- Bake in the oven for 40 to 50 minutes, or until a toothpick inserted comes out with a few moist crumbs. Begin checking for doneness at 35 minutes if your oven runs hot.
- Remove the cake from the oven and cool at room temperature for 15 to 20 minutes. You should see the cake releasing from the sides.
- Invert the cake onto a flat cake stand or cake plate.
- At this point, the cake can be eaten warm with the Plum Whipped Cream or the cake can be completely cooled and glazed.
- Make the Plum Whipped Cream. In a stand mixer fitted with the whisk attachment, place the whipping cream, sugar, and vanilla in the mixer bowl. Turn the mixer on low, gradually increasing to medium speed, so as to not splatter. Once the cream is somewhat thickened, add the plum preserves and whip on high until stiff peaks. Serve with Plum Bundt Cake.
Notes
Keep the cake refrigerated since the filling is perishable. Or, wrap very well and freeze for up to 3 months.
The nutritional chart is my best guess. I debated on whether or not to even post it; it could be way off compared to the brands/amounts you personally use. Please, calculate for yourself using the ingredients you chose to use.
The jam spreader is by Inox Artisans.
Nutrition Facts
Plum Bundt Cake (A Multi-verse Cake)
Amount per Serving
Calories
685.99
% Daily Value*
Fat
36.05
g
55
%
Saturated Fat
15.06
g
94
%
Trans Fat
0.74
g
Polyunsaturated Fat
3.78
g
Monounsaturated Fat
14.56
g
Cholesterol
67.16
mg
22
%
Sodium
326.28
mg
14
%
Potassium
182.16
mg
5
%
Carbohydrates
88.56
g
30
%
Sugar
52.04
g
58
%
Protein
5.16
g
10
%
Vitamin C
0.46
mg
1
%
Calcium
91.79
mg
9
%
Iron
0.94
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
I am printing your recipe for your plum bundt cake, and will be baking it soon. I have been making my own plum preserves this summer from an old-country Italian recipe, very similar to yours. The only difference is that mine are made from Italian prune-plums, offered to me by a friend, in exchange for some of the finished preserves, which are superb! This recipe is so simple and easy that I have lots to give away. I have been looking for ways to use my preserves, and ran across your bundt cake recipe. I will be baking it soon, and will let you know how it works out for me. Thank you for your dedication and sharing. I look forward to looking through your site.
Hi, I’d love to hear how the Italian plums turn out! I had to read a little to find out more about that variety. That sounds delicious!