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Sunday, January 15, 2012

pear/gingerbread upside down cake

the first time i made a pear-gingerbread upside down cake, it took  longer that it does now. it was fall and i was inspired by an abundance of fresh pears. guests were coming for dinner so i thought i would give it a try. i made the gingerbread from scratch and used fresh pears. THIS IS THE QUICK VERSION... and just as good. my 8 year old granddaughter and i made these. we had lots of pictures but while trying to set the date on my camera, the card was 'wiped clean'.

a winner


ingredients for 1 cake:


8 or 9 inch spring form pan

1 gingerbread cake mix

1 can pears, drained and juice saved

1/4 cup molasses

1/4 cup brown sugar,either light or dark
1/4 cup melted butter

1.preheat oven to 350 degrees
2.butter bottom and sides of spring form pan
3.melt 1/4 cup butter and add 1/4 cup brown sugar...stir and put in the bottom of the pan and spread evenly
4.arrange pears on top of melted butter and brown sugar ( no picture so remember they are upside-down ;)

5.follow directions for cake mix but instead of all water, use 1/4 cup of molasses and the juice from the pears. add water if needed ( the mix i used called for 1 egg and 1 cup of water. the molasses and pear juice made a full cup so i did not need any water). add ingredients all together and stir with a spoon till mixed. 6.pour over pears
7.bake according to box directions...mine took 30 minutes


out of the oven and on to the plate

remove from pan and flip over on plate while still hot. otherwise the sugar and butter will start to harden and stick to the pan ...do not ask me how i know this!  ;)

serve with whipped cream and ...............................enjoy!

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