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Caramel Pear Upside-Down Cake |
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Serves: 12 Print this RecipeMargaret Faxon - Palmyra, Missouri Bake-Off® Contest 5, 1953 The unique upside-down layer cake is a yummy combination of pears and caramel. We've added new-fashioned ease to this old-fashioned cake by using a cake mix. 1 (29-ounce) can pears halves, drained, reserving 1/2 cup liquid 28 vanilla caramels, unwrapped 2 tablespoons margarine or butter 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 cup water 1/3 cup oil 3 eggs 1/4 cup chopped nuts Whipping cream, if desired Heat oven to 350°F. Generously grease 13 x 9-inch pan. Slice pear halves; arrange over bottom of greased pan. In small saucepan over medium heat, melt caramels in reserved pear liquid, stirring frequently until smooth. Stir in margarine; blend well. Pour mixture evenly over pears. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over pear mixture. Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; turn onto serving plate. Sprinkle with nuts. Serve warm or cool with whipped cream. HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 35 to 45 minutes. Nutrition Per Serving: Calories 470; Protein 5g; Carbohydrate 66g; Fat 21g; Sodium 370mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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