Print Options

 
 Print
Pear Upside-Down Gingerbread Recipe

Pear Upside-Down Gingerbread Recipe

I prefer to bake from scratch, but this Christmasy cake mix recipe is a favorite. For a change of pace, use apples and walnuts in place of the pears and pecans.—Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling YIELD:9 servings

Ingredients

  • 3/4 cup chopped pecans, toasted
  • 1/3 cup packed brown sugar
  • 1/4 cup dark corn syrup
  • 3 tablespoons butter, melted
  • 2 medium pears, peeled and thinly sliced
  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 2 tablespoons crystallized ginger, finely chopped

Directions

  • 1. Preheat oven to 350°. In a small bowl, mix pecans, brown sugar, corn syrup and butter. Pour into a greased 8-in.-square baking pan. Arrange pears slices over pecan mixture, overlapping slightly.
  • 2. Prepare cake mix according to package directions, folding ginger into batter. Pour over pears. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 9 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.