Pear Upside-Down Cake

Move over, pineapple. This rich caramel, pecan and pear cake has a spicy touch! MORE+ LESS-

By Betty Crocker Kitchens

September 17, 2008

1/4

cup butter or margarine

1/4

cup packed brown sugar

large pear, thinly sliced

tablespoons chopped pecans

1 1/2

cups Original Bisquick™ mix

1/2

cup packed brown sugar

1/2

cup milk or water

tablespoons vegetable oil

teaspoon vanilla

1/2

teaspoon ground mace or cinnamon

egg

Whipped cream, if desired

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1

Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup brown sugar evenly over melted butter. Arrange pear slices in single layer on sugar mixture; sprinkle with pecans.
2

In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pear slices and pecans.
3

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

Use 1 to 2 large fresh peaches instead of the pear.
Add a sweet cinnamon-packed punch to this luscious treat by stirring a dash or two of ground cinnamon into the whipped cream just before topping and serving.