You'll need just four items to stir up this tasty gingerbread cake topped with canned pears. "You can also use fresh ripe pears when they're in season," suggested Cindy Reams from Philipsburg, Pennsylvania.
- 1/4 cup butter, melted
- 2 cans (15-1/4 ounces each) sliced pears, drained and patted dry
- 1/3 cup sugar
- 1 package (14-1/2 ounces) gingerbread cake mix
- Spread the butter in a 9-in. square baking dish. Arrange pear slices in rows over the butter. Sprinkle with sugar. Prepare cake mix batter according to package directions. Carefully pour over the pears.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before inverting onto a serving plate. Yield: 9 servings.
Originally published as Pear Gingerbread Cake in Quick Cooking January/February 2004, p35
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Reviewed Aug. 16, 2009
"This cake was very rich and delicious. However, I would recommend eating it all in the same day because it does not keep well in the fridge."