Pioneer Woman Prune Cake Recipe

A rich and moist Pioneer Woman Prune Cake made with warm spices, mashed prunes, and topped with a silky caramel-like buttermilk icing. This old-fashioned dessert brings cozy flavor to every bite—perfect for holiday gatherings or a Sunday treat that tastes like home.

Why You’ll Love This Prune Cake Recipe

• Incredibly moist and tender: Thanks to mashed prunes and buttermilk, every bite melts in your mouth.
• Cozy, nostalgic flavor: Cinnamon, nutmeg, and allspice bring that warm spice blend that tastes like grandma’s kitchen.
• Simple pantry ingredients: You likely have most of these staples on hand.
• Buttery pour-on icing: A rich, caramel-style glaze that soaks into the cake while it’s warm.

Pioneer Woman Prune Cake Ingredients

For the Cake:

• 1 cup prunes
• 1 cup sugar
• 3 large eggs
• 1 cup canola oil
• 1½ cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 1 teaspoon vanilla extract

For the Icing:

• 1 cup sugar
• ½ cup buttermilk
• ½ teaspoon baking soda
• 1 tablespoon white corn syrup
• ¼ cup butter
• ½ teaspoon vanilla extract

How to Make Pioneer Woman Prune Cake

1. Finish: Remove cake from oven and immediately pour warm icing over the top. Let sit to soak and set. Serve warm.
2. Prep oven & prunes: Preheat oven to 300°F. Simmer prunes in water for about 8 minutes until tender, then drain and mash them. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together eggs, sugar, and oil.
4. Combine dry ingredients: In a separate bowl, sift together flour, baking soda, and spices.
5. Bring it together: Gradually add the dry mixture to the wet, then stir in the buttermilk and vanilla until just combined.
6. Fold in prunes: Gently stir in the mashed prunes—avoid overmixing to keep the cake light.
7. Bake: Pour batter into a greased 9×13-inch baking dish. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Make the icing: With 5 minutes left on the cake, simmer icing ingredients in a saucepan over medium heat. Let boil gently (without stirring) for 5–7 minutes, until golden and pourable.

Expert Recipe Tips

• Don’t overmix the batter—fold gently to keep the crumb soft and tender.
• Test early for doneness around 35 minutes to avoid overbaking.
• Use fresh spices for the most aromatic, cozy flavor.
• Pour icing right away while the cake is hot—this helps it soak in beautifully.

Recipe Variations

• Pecan Prune Cake: Stir in ½ cup chopped toasted pecans for added crunch and Southern charm.
• Bourbon Buttermilk Icing: Add 1 tbsp bourbon to the icing for a warm, grown-up twist.
• Gluten-Free Swap: Use a 1:1 gluten-free baking flour and add one extra egg for stability.
• Mini Loaves: Bake in mini loaf pans—perfect for gifting or portion control.
• Orange Spice Prune Cake: Add 1 tsp orange zest to the batter for a bright flavor lift.

Storage Instructions

• At Room Temperature: Store covered for up to 4 days.
• In the Fridge: Keeps well in an airtight container for 4–7 days.
• In the Freezer: Wrap slices tightly in plastic and freeze for up to 2 months.

How to Reheat Prune Cake

• Oven: Warm slices at 250°F for 8–15 minutes.
• Microwave: Heat on medium power for 15–30 seconds until warm.

FREQUENTLY ASKED QUESTIONS

• Why is my prune cake dry and crumbly?
  Too much flour or overbaking can dry it out. Spoon and level your flour, and don’t skip the buttermilk.
• Why does my prune cake have a hard top?
  If the oven runs hot or you bake too long, the top can set too quickly. Try lowering the oven rack and monitoring closely.
• Why isn’t my cake golden brown?
  It may be undercooked or lack enough sugar or eggs, which contribute to browning.
• Can I make this prune cake ahead of time?
  Absolutely! Bake it the day before and store at room temp. Warm slightly and pour fresh icing before serving for best results.
• Can I substitute prunes with another fruit?
  Dates or figs work in a pinch, but the classic prune flavor and moisture are key to this cake’s identity.

Try More Pioneer Woman Recipes:

• Pioneer Woman Mermaid Ice Cream
• Pioneer Woman Cherry Pie Cookie Bars
• Pioneer Woman Milky Way Cake

Nutrition Facts

Amount Per Serving

• Calories 454
• Total Fat 24g
• Saturated Fat 4.4g
• Trans Fat 0.2g
• Cholesterol 58mg
• Sodium 266mg
• Potassium 192.3mg
• Total Carbohydrates 58g
• Dietary Fiber 1.6g
• Sugars 42g
• Protein 4.6g