1 cpacked brown sugar
1/3 cbutter, melted
1 1/2 tspcornstarch
2 can(s)(15 oz) pear halves in light syrup
1/2 ccoarsely chopped pecans
1 pkgspice cake mix
1 ccanned pumpkin
How to Make Pumpkin-Pear Cake
- 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.
- Prepare cake mix according to package directions, except decrease oil to 2 tablespoons and add pumpkin.
Slowly pour cake batter into pan, spreading evenly.
- 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.