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Pear Gingerbread Cake | Can't Stay Out of the Kitchen | this delightful Upside-Down #cake uses only 4 Ingredients (plus the #egg & water used by the #CakeMix.) It bakes up beautifully & is so easy you can whip it up for weeknight dinners. If you enjoy the taste of #pears & #gingerbread, this #dessert is mouthwatering & irresistible. #GingerbreadCakeMix #PearDessert #GingerbreadDessert #PearGingerbreadCake

Pear Gingerbread Cake

Teresa Ambra
Pear Gingerbread Cake is a scrumptious 4 ingredient recipe including a gingerbread cake mix and canned pears. It can be whipped up very quickly and easily especially if you have to prepare a last minute dessert. Because this is an upside-down-cake, it needs no icing. You'll find your palate totally delighted in this mouthwatering and irresistible recipe.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Cake/Dessert
Cuisine American
Servings 9
Calories 390 kcal

Equipment

  • 1 9x9" 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

NOTE: The Gingerbread Cake Mix requires 1 ¼ cups water and one large egg. I substituted half-and-half for the water to make a richer cake.
 
NOTE: My cake took about 50-60 minutes to bake completely.
 
NOTE: Don’t worry if the cake cracks on the top while baking. Since you invert the cake anyway, it won’t show when the cake is upside-down.
 
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

Calories: 390kcalCarbohydrates: 59gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 46mgSodium: 386mgPotassium: 329mgFiber: 4gSugar: 41gVitamin A: 332IUVitamin C: 5mgCalcium: 94mgIron: 3mg
Keyword cake, dessert, gingerbread, pears
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