pumpkin-pear cake

How To Make pumpkin-pear cake

• 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.
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