Port 'n Plum Dump Cake
Contributors
Cookbook
Delicious Dump Cakes: 50 Super Simple Desserts to Make in 15 Minutes or Less
Published by St. Martin's Griffin
Editor's Note: Have you ever received word at the last minute that company was on the way? If that happens to you, don't stress over it. This recipe for Port 'n Plum Dump Cake will be just what you need. Easy to make, this cake takes less than an hour to bake. And if you keep prunes on hand, you can make this easy cake recipe almost year-round. Serve this cake with hot coffee or tea, and you have a no-fuss dessert that's also special enough for guests. Tips from the recipe's authors on how to peel the plums, as well as instructions on using sweet wine, are included below the dump cake recipe.
This surprising combination may just become your favorite dessert. If you happen to live by one of us, it is a known fact that we will share recipe tests with you. When we shared pieces of this dessert with some friends, they loved it and were surprised to discover that plums were nestled in the cake and that port wine was the secret ingredient. You can also follow the tip to use dried fruit so you can enjoy it year-round.
Cooking Vessel Size9 x 13-inch cake pan
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe CourseDessert
Type of DishDessert
Ingredients
- Nonstick cooking spray
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, melted
- 4 to 5 purple plums, pitted and cut into thick slices (do not peel)
- 1 cup sugar
- 1 cups port wine
- 1 (15.25-to 18-ounce) box white cake mix
Instructions
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Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray.
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Drizzle 3 tablespoons of the melted butter into the prepared pan and tilt the pan to coat the bottom evenly.
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Arrange the plum slices evenly in the pan. Sprinkle the sugar evenly over the plums. Drizzle 1/4 cup of the port evenly over the sugar. Sprinkle the cake mix evenly over the plums. Drizzle the remaining 1 cup port evenly over the cake mix. Drizzle the remaining 1/2 cup melted butter over the top.
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Bake for 40 to 45 minutes or until the cake is set and golden brown.
Notes
* The plums do not need peeling. Just pit and slice the fruit. When plums are not in season, substitute dried plums (known as prunes). Chop 12 to 15 pitted prunes and scatter evenly in the pan. Proceed as the recipe directs.
* Port is a sweet red wine and provides a great flavor for this dump cake. If you do not have port, substitute another sweet red wine, sweet vermouth, or Madeira. If you prefer, substitute 1/4 cup of grape juice and 1 cup of half-and-half for the 1 1/4 cups of port. Pour the of juice evenly over the plums and pour 1 cup of half-and-half evenly over the cake mix.
Read NextPeach Cobbler
Copyright 2016 Kathy Moore and Roxanne Wyss
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origprod
Apr 15, 2018
The instructions say, "The plums need peeling." That should be, "do not need peeling," right?
Editor Kaitlin
Apr 16, 2018
Hi origprod, You are correct! Thank you for catching that. The instructions have been updated. --Kaitlin, Cookstr Editor
Edmund K
Nov 30, 2017
It was very nice to have the authors supply a non-alcoholic version for those who don't drink. I prefer the port version and I'm glad to note that prunes can be used in place of the plums, though using fresh plums would be my choice. Dump cakes are always easy to make, and this one is no exception. I'd love to serve this with some vanilla ice cream or whipped cream since that would be a great addition to a great cake.
Sara R
May 12, 2017
I was JUST looking at bottles of port at the grocery store yesterday and thinking about buying one. Now I have to go back and get one so I can make this cake!
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