Caramel Pear Cake Recipe

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Caramel Pear Cake Recipe
Caramel Pear Cake Recipe photo by Taste of Home
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Caramel Pear Cake Recipe

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I love making this upside-down cake when fresh pears are in season.
Recommended: Top 10 Caramel Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 3 medium ripe pears, peeled and sliced
  • 28 caramels
  • 1-1/2 cups water, divided
  • 2 tablespoons butter
  • 1 package yellow cake mix (regular size)
  • 3 eggs
  • 1/3 cup canola oil
  • Whipped cream

Directions

Arrange pear slices in rows in a greased 13-in. x 9-in. baking dish; set aside. In a large saucepan, melt the caramels with a 1/2 cup water; stir in butter until smooth. Pour over pears.
In a large bowl, combine the cake mix, eggs, oil and remaining water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over the caramel layer.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve with whipped cream. Yield: 12-16 servings.
Originally published as Caramel Pear Cake in Country Extra March 2003, p51

Nutritional Facts

1 piece: 288 calories, 11g fat (4g saturated fat), 45mg cholesterol, 273mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 4g protein.

  • 3 medium ripe pears, peeled and sliced
  • 28 caramels
  • 1-1/2 cups water, divided
  • 2 tablespoons butter
  • 1 package yellow cake mix (regular size)
  • 3 eggs
  • 1/3 cup canola oil
  • Whipped cream
  1. Arrange pear slices in rows in a greased 13-in. x 9-in. baking dish; set aside. In a large saucepan, melt the caramels with a 1/2 cup water; stir in butter until smooth. Pour over pears.
  2. In a large bowl, combine the cake mix, eggs, oil and remaining water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over the caramel layer.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve with whipped cream. Yield: 12-16 servings.
Originally published as Caramel Pear Cake in Country Extra March 2003, p51

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