How to Make an Upside Down Love Cake

Half Pint's Delight

Upside Down Love Cake is an easy dessert to make for a summer picnic. Actually you can make it any time of the year but summer is best for the fresh fruit in Ohio. I like this served with soft ice cream and that too is only available in the Summer in Ohio. This recipe is written for Black Plums since that is my little Half Pint's favorite stone fruit. If you decide to use another stone fruit it will work just as well. It is a simple recipe that serves well and makes you look like a pastry chef. Roll up your sleeves, take off your rings, wash your hands, and let's get cooking.

Upside Down Love Cake

Ingredients:

1 stick butter (margarine works but butter is better)

1 cup brown sugar (light or Dark you choose)

½+ cup white granulated sugar

4 cups Black Plums, wash, slice, do not peal but discard pit

1 spice cake box mix (Your favorite)

1 15oz can pumpkin pie mix

½+ cup chopped Pecans (Walnuts are an OK substitute)

½ cup dairy sour cream

2 Tablespoon vanilla

Directions:

Pre-heat oven to 375, Melt butter, shingle plums into bottom of a sprayed tube pan. Press brown sugar into the top of the fruit, drizzle butter over brown sugar, sprinkle white sugar on top of everything and set aside. Cream pumpkin pie mix, sour cream, vanilla, fold in nuts and dry cake mix. Bake for 40-50 minuets till pulls away from side of pan. Allow to cool 10 minuets in pan, invert on to serving platter and allow to finish cooling on platter. Sprinkle with a bit of Powdered sugar for visual enhancement (optional) after it has cooled 30-45 minuets on platter.

Notes:

I love to serve this with a Double Dutch Chocolate Ice Cream and hot Columbian Coffee.

The Queen Goddess prefers a rich French Vanilla Ice Cream

Half Pint loves Black Cherry Ice Cream and hot Swiss Cocoa.