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Summer Plum Cake
Recipes
Summer Plum Cake
9 servings
60 minutes total (Active 20 minutes)

Ingredients

  • ½ cup unsalted butter
  • Cooking spray
  • 12 Verry Cherry Plums
  • ½ cup pecan pieces
  • 1 box white cake mix (15–16.5 oz)
  • 2 (5.3 oz) containers nonfat vanilla Greek yogurt
  • 3 large eggs (or ¾ cup egg substitute)
  • 1 ½ quarts vanilla ice cream (optional for serving)

Steps

    1. Preheat oven to 350°F. Melt butter; coat 9-inch baking dish with spray. Cut plums into bite-size pieces.
    2. Combine butter, pecans, and dry cake mix until crumbly; reserve 1 cup mixture. Press remaining mixture into baking dish; bake 5 minutes.
    3. Arrange plums over crust. Whisk yogurt and eggs until smooth; pour over plums, then top with reserved cake mixture. Bake 30–35 minutes until toothpick inserted in center comes out clean. Let cake stand 10 minutes to cool. Serve with ice cream, if using.
Other Preparation Methods
    • Grill: Preheat grill (or grill pan) on medium. Peel and halve 8 Verry Cherry Plums, then coat with spray. Combine ½ cup ricotta cheese, ½ teaspoon kosher salt, and 2 tablespoons honey. Grill plums 1–2 minutes, flipping often, until grill-marked and hot. Arrange on serving platter, top with ricotta mixture, and drizzle with additional honey.
    • Salad: Slice 8 Verry Cherry Plums thinly and place in medium bowl. Add contents of 1 Asian chopped salad kit and 1 cup each diced water chestnuts and diced cooked chicken; toss to coat.

Amount per ⅑ recipe serving: Calories 400, Total Fat 20g, Sat Fat 9g, Trans Fat 0g, Chol 90mg, Sodium 340mg, Total Carb 48g, Fiber 1g, Total Sugar 29g, (Incl. 25g Added Sugars), Protein 7g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 2%