Pumpkin-Pear Cake

Sharon Whitley

By
@aggiemom20002000

Easy to make and you are likely to have the items to make this in your pantry. Very tasty, and it won't last long.


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Serves:

16

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 c
packed brown sugar
1/3 c
butter, melted
1 1/2 tsp
cornstarch
2 can(s)
(15 oz) pear halves in light syrup
1/2 c
coarsely chopped pecans
1 pkg
spice cake mix
1 c
canned pumpkin

Directions Step-By-Step

1
Preheat oven to 350. In a small bowl combine brown sugar, butter, and cornstarch.

Drain pears, reserving 3 tablespoons of the syrup. Stir reserved syrup into brown sugar mixture. pour mixture into a 13x9x2 inch baking pan. If desired, cut pear halves into fans by making 3-4 lengthwise cuts 1/4 inch from stem end to base end of pear. Arrange whole or fanned pear halves on the syrup in pan, cored sides down.

Sprinkle pecans evenly in pan.
2
Prepare cake mix according to package directions, except decrease oil to 2 tablespoons and add pumpkin.

Slowly pour cake batter into pan, spreading evenly.
3
Bake 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Run a thin metal spatula around edges of cake. Carefully, invert cake into a 15x10x1 inch baking pan or onto a very large serving platter with slightly raised sides. Cool about 30 minutes before serving. Serve warm.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy