Pear Upside Down Cake

Yield: 48 Servings (2" x 2-1/2")

INGREDIENTS

  • TOPPING
  • 1-1/2 lbs. Brown sugar
  • 8 oz. (1-2/3 cups) Pecans, chopped (optional)
  • 1 lb. Butter
  • 1 #10 can Pacific Northwest Canned Pear Slices, drained
  • CAKE
  • 2 lbs. (6-1/2 cups) All-purpose baking mix (such as Bisquick)
  • 3 oz. Butter, softened
  • 1 lb. (2 cups) Sugar
  • 1-1/2 cups Milk
  • 4 Eggs
  • 4 tsp. Vanilla extract
  • METHOD

    Melt butter; add brown sugar. Cook mixture until sugar dissolves, about 5 minutes. Pour into the bottom of a buttered 12" x 20" pan; sprinkle with pecans. Tightly arrange pear slices, rounded side down over bottom; reserve. To make cake, beat together all-purpose baking mix with remaining ingredients; pour into prepared pan. Bake at 350°F until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Remove from oven; immediately turn pan over a buttered sheet pan. Leave the baking pan covering the cake for about 5 minutes to allow the topping to coat the cake. Remove pan; cool thoroughly. Cut into 2" x 2-1/2" serving pieces.

    NUTRITION (Per Serving)
    Calories: 283
    Calories from Fat: 85
    Fat: 10g
    Saturated Fat: 6g
    Cholesterol: 43mg
    Sodium: 262mg
    Carbohydrate: 47g
    Dietary Fiber: 2g
    Sugar: 33g
    Protein: 3g
    Vitamin A: 11% DV
    Vitamin C: 1% DV
    Calcium: 5% DV
    Potassium: 5% DV
    Iron: 6% DV