Wild Plum Upside-down Pudding Cake

2 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup shortening
Combine the dry ingredients, then mix in the milk and shortening. Spread in 9" x 13" baking pan.

Drain (save juice) and pit 2 quarts of canned wild plums. Sprinkle plums on top of batter.

Sauce:

4 cups juice (add hot water to get total)
1 1/2 cups sugar
red food coloring (optional)
1 teaspoon cinnamon
4 tablespoons margarine

Bring sauce to a boil and pour over plums. Pour plum sauce over the batter in a 9" x 13" baking pan. Bake at 350 degrees for 30 minutes. Sauce will be on the bottom and cake on top when done. Let cool and either serve from pan or place on plate upside down with sauce on top.