Upside-Down Cherry-Pear Cake

 

1

can (21 oz) cherry pie filling

1

can (15 oz) pear halves, drained

3/4

cup slivered almonds

1/4

cup butter or margarine, melted

1

cup sugar

1

cup Original Bisquick® mix

1/4

teaspoon ground cinnamon

2

eggs

1

quart (4 cups) vanilla ice cream

• 1 Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish. Spread cherry pie filling in baking dish. Arrange pear halves, cut side up, over pie filling. Bake about 20 minutes or until filling is hot.
• 2 Meanwhile, in food processor or blender, cover and process almonds until finely ground. In medium bowl, mix butter, sugar, Bisquick mix, almonds, cinnamon and eggs with spoon.
• 3 Spoon batter over hot pie filling and pears. Bake 40 to 45 minutes or until cherries are bubbly and toothpick inserted in center of cake comes out clean. Let stand 10 minutes.
• 4 Run sharp knife around edges of baking dish to loosen. Place heatproof serving plate upside down onto baking dish; turn plate and dish over. Let dish remain over cake a few minutes so topping can drizzle over cake. Serve warm with ice cream.