MAKES 1 (9 × 13-INCH) CAKE
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.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Drizzle 3 tablespoons of the melted butter into the prepared pan and tilt the pan to coat the bottom evenly. Arrange the plum slices evenly in the pan. Sprinkle the sugar evenly over the plums. Drizzle ¼ 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 ½ cup melted butter over the top.
Bake for 40 to 45 minutes or until the cake is set and golden brown.
tips: 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 ¼ cup of grape juice and 1 cup of half-and-half for the 1¼ cups of port. Pour the ¼ cup of juice evenly over the plums and pour 1 cup of half-and-half evenly over the cake mix.
