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Cranberry Pear Upside-Down Cake




Source of Recipe


Internet


List of Ingredients




1/2 cup caramel ice cream topping
1/2 cup chopped pecans, divided
1 (15-ounce) can pear halves in light syrup, drained
1 (15.6-ounce) package cranberry or date quick bread mix
1 cup water
2 tablespoons oil
1 egg



Recipe



Preheat oven to 350 degrees. Spray 8 x 8 x 2-inch (2-quart) baking dish or 10-inch cake pan with nonstick cooking spray. Pour and spread caramel ice cream topping to cover bottom of prepared dish. Reserve 1 tablespoon pecans. Sprinkle remaining pecans around outer edge of dish to make 1-inch border. Spoon reserved pecans in center of dish.

Cut pears into 1/4-inch-thick slices. Arrange over caramel topping and pecans with small ends toward center.

In medium bowl, combine quick bread mix, water, oil and egg. Stir for 50 to 75 strokes, or until moistened.

Spoon batter evenly over pears. Carefully spread to cover. Bake for 32 to 42 minutes, or until done. Loosen cake from sides of dish. Invert onto serving dish, leaving dish over cake for 1 minute. Carefully remove dish. (If any topping remains in dish, spoon over cake.) Cool for 30 minutes before serving. Top with ice cream, if desired.