A good friend of mine asked me for a dessert recipe that not only taste good, but is simple to prepare and appealing to the eye. I immediately thought of an up-side down cake. I happened to have a tribe of pluots hanging out in my kitchen fruit bowl, and a box of cake mix in the pantry. I thought to myself “why wouldn’t those little pluots make for spectacular cake?” They did. I incorporated blueberries in the mix for an added “OH MY WORD”, and the results left me ecstatic. Ended up making this cake two days in a row, because I couldn’t keep it around long enough to photograph. Enjoy!
All photos taken by: Nicole Presley
Ingredients for blueberry pluot up-side down cake:
1 – box yellow cake mix (I use Betty Crocker)
1 1/4 – cups water
1/3 – cup vegetable oil
3 – eggs
1 1/2 – cups blueberries
6 – tablespoons butter
1 – cup brown sugar
4 to 5 – large pluot (each pluot cut into 4 parts, then each part sliced into 3 pieces)
Preheat oven to 350 degrees Fahrenheit.
In a mixer add cake mix, water, vegetable oil, and eggs. Mix until combined for 2 minutes. Then add 1 cup of blueberries. Set to the side.
In a small saucepan over a medium flame add butter and allow to melt. Once melted mix in brown sugar. Mix well for 1 minute. Then pour into a 13 x 9 metal pan.
Now neatly place your pluots in a row on top of melted brown sugar mixture. Then sprinkle with 1/2 cup of blueberries.
Next pour cake batter over top of fruit.
Place in the oven and bake for 50 to 55 minutes or until the tester toothpick inserted in the center comes out clean.
Once the cake comes out of the oven let it sit in the pan for 2 minutes, then turn pan up-side down onto a big platter and remove pan. PRESTO! Up-side down BLUEBERRY PLUOT cake…. YUMMERS.