This 4-ingredient slow cooker vintage plum pudding cake is the kind of humble, comforting dessert that feels like it’s been on Midwestern church potluck tables forever. You simply tumble halved red plums into the crock, sprinkle and pour on three easy additions, and let the slow cooker do the rest. The plums sink into a soft, old-fashioned pudding-style cake that’s spooned up warm, just like the simple baked puddings our mothers and grandmothers made when the fruit was ripe and the kitchen stayed busy from morning to night.
Serve this plum pudding cake warm, scooped straight from the slow cooker into shallow bowls. A splash of cold heavy cream, a scoop of vanilla ice cream, or a dollop of lightly sweetened whipped cream makes the tart red plums sing. It’s lovely with a cup of hot coffee after Sunday supper, or with black tea on a chilly afternoon. If you’ve got leftovers, warm them gently and enjoy for breakfast alongside thick yogurt or a slice of sharp cheddar, the way many farm kitchens have always paired fruit and dairy.
Slow Cooker Vintage Plum Pudding CakeServings: 6-8
Ingredients
8–10 fresh red plums, halved and pitted
1 box (about 15.25 oz) yellow cake mix
1 cup whole milk
4 tablespoons unsalted butter, melted
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to keep the pudding cake from sticking.
Wash the red plums, cut them in half, and remove the pits. Lay the plum halves cut side up in a snug single layer over the bottom of the slow cooker. It should look like a pretty tiled pattern of red when you’re done.
In a medium bowl, whisk together the dry yellow cake mix and the whole milk until you have a thick, smooth batter with no dry pockets. It will be a bit thicker than pancake batter.
Slowly pour the batter evenly over the halved plums in the slow cooker, trying not to disturb the fruit pattern too much. Use a spatula to gently spread the batter so all the plums are covered.
Drizzle the melted butter evenly over the top of the batter. This will help create that rich, old-fashioned pudding-style texture around the fruit.
Cover the slow cooker with its lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the top of the cake is set, the edges are pulling slightly away from the sides, and a toothpick inserted into the cake portion (not the fruit) comes out mostly clean.
Turn off the slow cooker and let the pudding cake rest, covered, for about 15 minutes. The fruit juices will thicken slightly and the cake will settle into a soft, spoonable layer over the plums.
To serve, spoon down through the cake to the bottom so you get warm, juicy plums and tender pudding cake in every serving. Serve warm, with cream or ice cream if you like.
Variations & Tips
For a spicier, more old-time flavor, stir 1 teaspoon ground cinnamon and a pinch of ground nutmeg into the dry cake mix before adding the milk. You can also add 1 teaspoon vanilla extract to the batter for extra aroma. If your plums are very tart, sprinkle them with 2–3 tablespoons of sugar before pouring on the batter. A white or spice cake mix can stand in for yellow cake, each giving a slightly different vintage feel. If you only have smaller plums, just use enough halves to fully cover the bottom of the crock in a single layer. To make this richer, replace half of the milk with heavy cream. For a lighter version, you may use 2% milk and reduce the butter to 2 tablespoons, though the texture will be a bit less pudding-like. Food safety tips: Always wash the plums well before cutting, and use a clean cutting board and knife. Make sure the cake reaches a safe, hot temperature in the center; it should be steaming and fully set before serving. Do not leave the finished pudding cake at room temperature for more than 2 hours; cool leftovers promptly, cover, and refrigerate. Reheat leftovers thoroughly until steaming before eating.
