Plum Bundt Cake

Step into a sweet slice of history with this nostalgic Plum Bundt Cake, a cherished treasure from my grandma’s 1970s recipe box! Originally made with plum baby food, I’ve updated this classic with pureed plums and it tastes just like Grandma’s.

My grandma always had something sweet for us like her famous sugar cookies, strawberry pie or this delicious plum cake. I am so excited to have this recipe and if you are looking for a simple and delicious dessert, you have to give it a try.

Why You Will Love This Recipe

• Nostalgic Charm: A heartwarming recipe passed down from my grandma with a few updates with modern ingredients.
• Bursting with Flavor: Pureed purple plums and aromatic spices create a uniquely flavored spiced cake.
• Versatile & Easy: Simple steps and everyday ingredients make it a go-to dessert for any occasion.

Ingredients Needed for Plum Bundt Cake

• Butter – the original recipe used vegetable oil, I am using salted butter, unsalted butter works too.
• Granulated Sugar
• Large Eggs
• Vanilla Extract
• Whole Purple Plums
• All-Purpose Flour
• Baking Powder
• Kosher Salt
• Ground Cinnamon
• Ground Nutmeg
• Toasted Walnuts

How to Make Old Fashioned Plum Cake

1. Prep the Plums: Drain the plums, discarding the syrup. Remove the pits from the and puree them in a food processor until smooth.

2. Cream Butter & Sugar: In a large bowl, beat the butter and granulated sugar with an electric mixer until light and creamy.
3. Mix in Eggs and Vanilla: Add the eggs and vanilla extract, beating until combined.
4. Add the Pureed Plums: Next, add the pureed plums into the batter mixture, until incorporated.

5. Combine Dry Ingredients: With the mix off, add all-purpose flour, baking powder, kosher salt, ground cinnamon and ground nutmeg.
6. Bring It Together: Mix just until combined. Fold in the toasted walnuts.

7. Bake: Grease and flour a 10-cup bundt pan, pour in the cake batter, and smooth out the top. Bake in a preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Loosen the cake from the pan and transfer it to a wire rack to cool completely before slicing.

Recipe Notes

• Room Temperature: Wrap the cooled cake tightly in plastic wrap or place in an airtight container. It will keep fresh at room temperature for up to three days or in the refrigerator for 6- 7 days.
• Freezing: For longer storage, wrap the cake in multiple layers of plastic wrap, place it in a freezer bag or foil, and freeze for up to six months. Thaw to room temperature before serving.
• Icing: Dust with powdered sugar or make a quick powdered sugar glaze and pour over the cooled cake.
• Loaf Pan: This recipe makes a small bundt cake and can also be baked in a greased 9 x 5 inch loaf pan. The baking time may be 10- 15 minutes longer, bake until a toothpick inserted in the center, comes out clean. We also love this loaf pan Cinnamon Pound Cake.

More Delicious Bundt Cakes to Try

• Million Dollar Pound Cake: A buttery, decadent dessert that’s delicious plain or with whipped cream and fresh berries—perfect for any celebration.
• Donut Cake: Enjoy the fun twist of a cake that captures the spirit of old fashioned donuts, with a light, fluffy crumb and vanilla glaze.
• Chocolate Rum Cake: A holiday favorite that starts with a cake mix! This easy bundt cake is a show stopper that is impossible to resist.

Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving a slice of sweet nostalgia, this Plum Bundt Cake is sure to impress. Its unique blend of juicy plums, warm spices and crunchy walnuts makes every bite memorable.

Have you tried this delicious Plum Bundt Cake recipe? Leave a comment and rating below. Tag us on instagram, we love seeing your creations!

Print Recipe

No ratings yet

Plum Bundt Cake

Step into a sweet slice of history with this nostalgic Plum Bundt Cake, a cherished treasure from my grandma’s 1970s recipe box! Originally made with plum baby food, I’ve updated this classic with pureed plums and it tastes just like Grandma's.

Prep Time10 minutes mins

Cook Time50 minutes mins

Course: Cakes

Cuisine: American

Keyword: 1970’s plum cake, plum baby cood cake

Servings: 8

Calories: 661kcal

Author: Milisa

Ingredients

• 1 cup butter
• 2 cups granulated sugar
• 3 large eggs
• 2 cups all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 15 ounce whole purple plums drained
• 1 cup walnuts toasted and chopped

Instructions

• Preheat oven to 350°.
• Drain the plums, discarding the syrup. Remove the pits from the and puree them in a food processor until smooth.
• In a large bowl, beat the butter and granulated sugar with an electric mixer until light and creamy.
• Add the eggs and vanilla extract, beating until combined.
• Next, add the pureed plums into the batter mixture, until incorporated.
• With the mix off, add all-purpose flour, baking powder, kosher salt, ground cinnamon and ground nutmeg.
• Mix just until combined. Fold in the walnuts.
• Butter and flour a 10-cup bundt pan, pour in the cake batter, and smooth out the top. Bake in a preheated oven for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
• Loosen the cake from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

• Room Temperature: Wrap the cooled cake tightly in plastic wrap or place in an airtight container. It will keep fresh at room temperature for up to three days or in the refrigerator for 6- 7 days.
• Freezing: For longer storage, wrap the cake in multiple layers of plastic wrap, place it in a freezer bag or foil, and freeze for up to six months. Thaw to room temperature before serving.
• Icing: Dust with powdered sugar or make a quick powdered sugar glaze and pour over the cooled cake.
• Loaf Pan: This recipe makes a small bundt cake and can also be baked in a greased 9 x 5 inch loaf pan. The baking time may be 10- 15 minutes longer, bake until a toothpick inserted in the center, comes out clean.

Nutrition

Calories: 661kcal | Carbohydrates: 83g | Protein: 8g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 660mg | Potassium: 221mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 3mg