Plum Upside Down Cake (Way Better Than Pineapple!)

Preheat oven to 325 degrees. Blend cake mix, eggs, water and oil in a large bowl at low speed until moistened, about 30 seconds. Mix at medium speed for 2 minutes.

Melt butter and pour into a 9 x 13 inch pan. Add brown sugar and cinnamon and stir to combine. Add chopped plums and stir to cover with brown sugar mixture. Make sure they are evenly distributed over the entire bottom of the pan. Pour cake batter over the plums.

Bake for 35 to 45 minutes until cake is done and a toothpick inserted in the centre comes out clean. Let cool on a wire rack for about 15 minutes and then invert onto a platter. Can be served warm or at room temperature.

Note: If you don’t have a really good nonstick 9 x 13 inch pan, you might want to cut a piece of parchment paper to lay across the bottom of the pan.

FREEZING DIRECTIONS: Take a cookie sheet and place a large piece of plastic wrap on it. When the cake is done baking, wait the 15 minutes and then invert the cake in the middle of the plastic wrap on your cookie sheet. Put it in the freezer for an hour, uncovered. This will harden the cake enough so that the toppings won’t stick when completely wrapped with plastic wrap. Then re-wrap with heavy aluminum foil or place in a freezer resealable bag. Completely unwrap before defrosting.

Enjoy!