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Steps
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.
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Serve this cake warm with a scoop of ice cream so it will melt into the cake.
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Nutrition Facts
Serving Size:1 Serving
Calories
390
Total Fat
19g
0%
Saturated Fat
9g
0%
Sodium
260mg
0%
Total Carbohydrate
55g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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