Photo of Plum-spice upside-down cake by WW

Plum-spice upside-down cake

Points® value
Total Time
47 min
17 min
30 min
Sweet, juicy plums make this light gingerbread cake a feast for both the eyes and the appetite. It also couldn't be easier to make. First, you let the plums hang out in some brown sugar to release some of their juices while you put the batter together, which is flavoured with ground cinnamon and ginger. All you have to do is spread the batter over the plums, bake the cake until it's a delicious golden brown hue, then invert the cake onto a platter and revel in your beautiful creation. It's ideal to serve as a showstopping dessert after any holiday party or festive occasion.


Butter flavour cooking spray

1 spray(s)


9 item(s), small, Sliced, unpeeled

Dark brown sugar


Reduced-calorie margarine

½ cup(s)

Raw egg

1 large

Egg whites

1 serving(s), large

Vanilla extract

1 tsp(s)

Sugar substitute

1 cup(s), such as Splenda

All-purpose flour

1 cup(s)

Baking powder

1 tsp(s)

Baking soda

½ tsp(s)

Ground cinnamon

2 tsp(s)

Ground ginger

1½ tsp(s)

Powdered sugar (confectioner's)

1 tbsp(s)


  1. Preheat oven to 325 F. Coat a 9-inch square pan with cooking spray. Spread plums in pan, sprinkle with 2 tablespoons of brown sugar and set aside.
  2. With an electric mixer, beat together remaining brown sugar and margarine until creamy. Beat in egg, egg white and vanilla, scraping down sides of bowl, for 1 minute. Beat in sweetener at medium speed for 1 minute.
  3. In another bowl, stir together flour, baking powder, baking soda, cinnamon and ginger. Stir into egg batter and beat at low speed for 30 seconds to mix (batter will be thick); gently spoon batter over plums, spreading with back of spoon.
  4. Bake cake until sides begin to pull away from pan and cake is light golden brown, about 30 minutes. Remove from oven and set aside 30 minutes.
  5. Place a large platter over pan and invert cake onto platter. Dust with powdered sugar and cut into 9 squares.