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Cranberry Pear Upside-Down Cake

SUBMITTED BY: Suzy PHOTO BY: billmellon

"This lovely cake is excellent served with coffee."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2/3 cup caramel ice cream topping
  • 1/2 cup chopped pecans
  • 1 (15 ounce) can pear halves
  • 1 (16 ounce) package cranberry quick bread mix
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 egg, beaten

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 2 quart baking dish or one 10-inch round cake pan with non-stick cooking spray.
  2. Pour and spread caramel topping to cover bottom of dish. Sprinkle pecans around the outer edge of caramel topping to make a 1-inch border, reserve 1 tablespoon of pecans.
  3. Spoon reserved 1 tablespoon pecans over center of dish. Cut pears into 1/4 inch slices; arrange over caramel topping and pecans with small ends toward center.
  4. In medium bowl, combine bread mix, water, oil and egg. Stir with spoon until mix is moistened. Pour batter slowly over pears and pecans; carefully spread to cover.
  5. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Loosen cake from sides of pan and invert onto serving plate leaving pan over cake for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over cake. Cool for 30 minutes; top with ice cream if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2004 by suzyque
A friend brought this cake to work and everyone loved it! I plan to make it for Christmas! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by uglyoldbroad
Easy and delicious. MORE


 
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Nutritional Information
Cranberry Pear Upside-Down Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 267

  • Total Fat: 7.9g
  • Cholesterol: 18mg
  • Sodium: 224mg
  • Total Carbs: 47.9g
  •     Dietary Fiber: 2.2g
  • Protein: 3.4g

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