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Plum Crumble Cake
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Plum Crumble Cake

55 Minutes
15 Min Prep
55 Min Cook
Our Plum Crumble Cake is plum delicious! (Sorry—we couldn't resist the pun. But just because its punny doesn't mean it's not true.)
What You Need
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16 servings
Original recipe yields 16 servings
1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. CALUMET Baking Powder
1/2 cup butter, softened, divided
1 cup granulated sugar
2 egg s
1/2 cup milk
3 cups sliced plums
1/2 cup packed brown sugar
1/2 tsp. ground nutmeg
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Let's Make It
1
Heat oven to 350ºF.
2
Combine flour, dry pudding mix and baking powder. Beat 1/4 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs; mix well. Add flour mixture alternately with milk, mixing well after each addition.
3
Spread onto bottom of 13x9-inch pan sprayed with cooking spray; top with rows of plum slices.
4
Mix remaining butter, brown sugar and nutmeg until blended; crumble over plums.
5
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
Kitchen Tips
Serving Suggestion
Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
Substitute
Substitute sliced peeled fresh peaches or nectarines for the plums.
Substitute
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Best Apples for Baking and Cooking
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 180mg
8%
Total Carbohydrates 38g
14%
Dietary Fibers 1g
4%
Sugars 26g
52%
Protein 3g
6%
Vitamin A
6%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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