Pear Upside Down Cake
Pear Upside Down Cake. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans. Pear Upside-Down Cake – a foolproof method to creating a beautifully caramelised, soft and buttery pear upside-down cake every time! Use canned pear halves, one box mix pinapple upside down cake. Follow directions for cake and use canned pear halves sliced as shown and some of the pear syrup (from can) instead of water in the. Cook Pear Upside Down Cake using 9 ingredients and 6 steps easily.
Ingredients
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Prepare of Yellow Cake Mix
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It’s 2 of Ripe Pears
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It’s 2 of Eggs
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It’s 1 Cup of Water
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Prepare 1/2 Cup of Vegetable Oil
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Prepare To taste of Brown Sugar
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It’s As needed of Butter
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You need To taste of Flour
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Prepare To taste of Corn Starch
Steps
- Butter the hell out of your pan. Give it a good dusting with some flour and shake it all around. Dump the excess flour. Set aside..
- Cut pears in half and core. Slice thinly..
- Put enough brown sugar to cover the bottom of the pan in entirety. I ran out of dark brown sugar, so I added some light. It didn’t make a difference. Be generous with the sugar. I didn’t measure. Maybe 1 1/2 cups unpacked. Sprinkle corn starch over the brown sugar. Better yet, use a small metal strainer (which I didn’t use). Layer pear slices..
- Prepare cake mix as directed and pour over pears..
- Is used a cast iron pan and baked my cake at 325 F for 38 minutes. You may have to go to 350 F depending on what you’re using for baking. Allow to cool about 20 minutes. Run a rubber spatula around the edges to loosen..
- Find something suitably sized for flipping purposes. Flip that bad Larry and give it a rough shake like it owes you money if it doesn’t drop right out. If it so happens that any of the surface is damaged, you can easily patch it with some brown sugar mixture on the bottom of the pan. Most chances are, you won’t have to do much patching. Cut it like a pizza and serve..
Pear upside-down cake is a perfect twist on the classic and it's seriously one of the easiest cakes you will ever make! If you think you read that wrong, nope. And this trumps Pineapple Upside-Down Cake any day of the week for me. Granted, I had never really been a huge fan of Pineapple Upside-Down Cake. Bosc pears, with their dense flesh, hold their shape after baking, and cutting the pears into wedges allowed them to be baked from raw but remain manageable to eat with the cake.
