Plum Pudding Cake

A slightly healthier dessert option – this Plum Pudding Cake is made with whole wheat flour and is free of butter or refined sugar.  The cake has a cinnamony pudding layer topped with a cake-like layer that is crispy golden around the edges – add the fresh plums and you have a dessert that tastes great on its own or with a little ice cream. 🙂

Happy dessert Friday!  (Or at least that’s what usually happens around our house.)  I am planning to work on a really fun new Valentine’s Day dessert recipe later today, but right now it’s time to stop for a second and share this somewhat “healthified” Plum Pudding Cake from last week. 😉

Jump to Recipe!

Healthified – adjective, used to describe a food that isn’t 100% free of all unhealthy things, but leans more toward the healthy spectrum.  i.e. “These brownies are more healthified than regular brownies.”

*sound of Katherine cracking herself up*


Whether you describe it as healthified or not, this Plum Pudding Cake is a winner.  Remember the Hot Fudge Pudding Cake recipe that I posted last summer?  No?  Ok.  Well, this cake is basically a cinnamon and plum version of that, and it is SO good.


I’ve had this recipe sitting in my recipe box for a long time, but I probably haven’t made it since I was in high school.  I think my mom discovered it first, and at some point I deemed it important enough to write the recipe down.  When we had this cake for dessert last Friday, I remembered why; it’s really good!


During baking, the cake separates itself into two layers, a cake layer on top, and a pudding layer underneath.  The top layer turns perfectly golden and crispy around the edges while staying cake-like in the center.


Have a great weekend, all!

Plum Pudding Cake

  • Servings: about 5
  • Print


  • 1 cup whole wheat flour
  • 3/4 cup Sucanat (can substitute with regular sugar if desired)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup skim milk
  • 3 Tablespoons olive oil
  • 2 cups peeled and sliced fresh plums
  • 1 cup packed brown sugar OR Sucanat
  • 1 teaspoon ground cinnamon
  • 1 cup very hot water (near boiling)


Preheat oven to 350 degrees Fahrenheit.  Lightly grease a 9×9 inch baking dish and set aside.

In a medium sized bowl, stir together flour, the 3/4 cup Sucanat, baking powder, and salt.  Add milk and olive oil and beat until smooth.  Pour into prepared baking dish.  Place sliced plums evenly over top of batter.  In a smaller bowl, stir together brown sugar (or 1 cup Sucanat) and cinnamon.  Sprinkle over plums.  Pour the 1 cup hot water evenly over top.  (I heat the water in the microwave for about 1 minute and that does the trick, or you can heat it in a saucepan until almost boiling.)

Bake for 35-45 minutes or until cake is turning golden brown at edges and top is set.  (The cake will separate into two layers, a golden cake-like layer on top and a pudding layer on bottom.)

Let stand 5 minutes before serving.  Serve warm.

~K in the Kitchen



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