Pear Gingerbread Cake
Pear Gingerbread Cake is awesome — especially since it is a 4 ingredient recipe! This easy and delightful cake includes a Gingerbread cake mix, canned pears, sugar and butter. Simple, easy, wonderful! This is like a Pineapple Upside-Down-Cake in that it needs no icing. However, the Gingerbread Cake Mix actually calls for water and an egg. I chose to substitute half-and-half for the water to make the cake richer. Every bite was rich and delicious.
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I try to take in goodies to our fellow “Hostess Committee” members when we serve as ushers each month for our Sunday morning church services. Back in March, I brought these goodies in. I actually cut the pieces you see here in half so they were smaller and easier to handle. I got a “two thumbs up” for this EASY recipe. 🙂 The little pieces of cake disappeared really quickly.
I found this recipe in a Taste of Home Quick Cooking cookbook. The reason I chose to make this cake is because it looked like it would not be excessively gooey or troublesome to eat. It really wasn’t too bad and quite frankly it was irresistible. Those who eat sweets loved it and wanted more!
This really easy cake recipe makes an excellent dessert if you’re pressed for time in making a dessert. If you have unannounced company that stops in frequently and you need a quick dessert to toss in the oven, this one is perfect. If you keep canned pears and Gingerbread cake mix on hand, you can whip this cake up in a jiffy, since you will probably have all the other ingredients on hand.
My only caution is to make sure the cake is truly done in the middle. I had to bake my cake about 15 minutes LONGER than the original recipe suggested. I would also not use a toothpick to check the cake because it puffs up so tall. Use a bamboo skewer or knife inserted in the center and see if it comes out clean. Only then is the cake done.
Pear Gingerbread Cake is a keeper. It doesn’t need any icing so it’s a delight for a family weeknight dessert when you’re pressed for time. If you enjoy pear and gingerbread flavors, this cake is all you can ask for!
Pear Gingerbread Cake is a wonderful four-ingredient dessert.
Pears and gingerbread combine for one fantastic cake!
This delicious cake is actually an “upside-down cake.”
Here’s the recipe.
I used these ingredients. The cake mix actually requires an egg and water. I chose to use half-and-half to make a richer cake.
Melt butter in a measuring cup in the microwave oven using 50% power.
Pour butter into a square 9×9″ glass baking dish.
Place pear slices into the butter.
Sprinkle the pears with granulated sugar.
Pour gingerbread cake mix into a mixing bowl.
Add egg and water, or egg and half-and-half.
Mix ingredients with an electric mixer until smooth and well incorporated.
Gently pour cake mix over top of pears in baking dish.
Fill in the crevices between the pears and smooth the top with a knife or rubber spatula.
Bake cake at 350 degrees for 30-35 minutes or until a bamboo skewer comes out clean. My cake took between 50-60 minutes to cook completely! Cool dish on wire rack 10 minutes before inverting onto a plate or serving platter.
DON’T WORRY ABOUT THE CRACK IN THE CAKE! THE CAKE WILL BE INVERTED AND NEVER SHOW!
After cake has cooled 10 minutes, place a large dinner plate or serving platter to cake and invert the cake. If any pears adhere to the baking dish, place them carefully onto the cake. Allow the cake to cool completely. Serve with ice cream if desired.
Cut cake into 9 pieces (rows of 3×3), or cut each piece in half again through the slice of pears and make 18 smaller pieces.
Pear Gingerbread Cake is really scrumptious. Because it’s an upside-down-cake, it doesn’t need any icing so you can handle it more with your fingers and as a finger food if you need to.
If you’re the type of host/hostess that has frequent company, this is a really easy recipe to whip up on a moment’s notice. Just keep canned pears and a box of gingerbread cake mix on hand and you probably have everything else necessary to make the recipe.
Here’s the recipe.
PEAR GINGERBREAD CAKE
(Recipe adapted from Taste of Home, Quick Cooking, 2005, pg. 202)
Pear Gingerbread Cake
Equipment
- 1 9×9" square baking dish
- measuring cups
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon or rubber spatula
- 1 wire cooling rack
Ingredients
- 1/4 cup salted butter melted
- 30.5 oz. can canned pears sliced, drained and patted dry with paper towels
- 1/3 cup granulated sugar
- 15.25 oz. box gingerbread cake mix
- 1 large egg (for the cake mix)
- 1 1/4 cups half-and-half or water (to mix with the cake mix ingredients)
Instructions
- Spread the butter in a 9-inch square baking dish.
- Arrange pear slices in rows over top of the butter.
- Sprinkle with granulated sugar.
- Prepare cake mix according to package directions (adding water and egg).
- Spoon prepared cake batter over top of the pears in the baking dish.
- Bake at 350º for 30-35 minutes, or until a toothpick inserted in the center of the dish comes out clean.
- (See note below on cooking time).
- Cool dish on wire rack for 10 minutes before inverting dish onto a serving plate.
Notes
Recipe adapted from Taste of Home.
NOTE: I could not link the exact recipe since this recipe does not appear to be in their search engine. I have linked another similar recipe that does not use a cake mix but individual ingredients for the gingerbread instead.© Can’t Stay Out of the Kitchen
Nutrition
This easy and delicious dessert has all the wonderful flavors of fall, but you can make it all year round!
I’m really a gingerbread fan, so this dessert is wonderful to me.
Every bite is awesome!
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