Upside Down Poppy Seed Pear Cake

Upside Down Poppy Seed Pear Cake

Betty Crocker® pound cake topped with sweet caramelized pears and almonds makes a rich and moist dessert.

Prep Time



Total Time






cup butter
cup packed brown sugar
medium pears, peeled, cut into 1/4-inch slices
cup sliced almonds
box Betty Crocker® pound cake mix
Milk, butter and eggs called for on cake mix box
tablespoons poppy seed filling (from 12 1/2-oz can)
cup sliced almonds, toasted
  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; add butter. Melt butter in oven 5 minutes. Stir in brown sugar until well mixed; spread evenly in pan. Arrange pear slices over sugar mixture; sprinkle with almonds.
  2. Make cake mix as directed on box, using milk, butter and eggs. Fold in poppy seed filling. Spoon batter over pears in pan.
  3. Bake 30 to 35 minutes or until golden brown and toothpick inserted in center of cake comes out clean. Run knife around edges of pan to loosen cake. Place heatproof serving plate or foil-lined cookie sheet upside down on pan; turn plate and pan over. Leave pan over cake 1 minute to allow topping to drizzle over cake; remove pan. Cool 10 minutes. Sprinkle with toasted almonds. Store covered in refrigerator.
Makes 12 servings (1 piece)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Serve this cake warm with a scoop of ice cream so it will melt into the cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • Total Fat 19g
      • (Saturated Fat 9g,),
    • Sodium 260mg;
    • Total Carbohydrate 55g
      • (Dietary Fiber 2g,
    • Protein 5g;
    Percent Daily Value*:
      • 1 Starch;
      • 1/2 Fruit;
      • 2 Other Carbohydrate;
      • 3 1/2 Fat;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.