Tart ruby red cherries and succulent pears create a new taste sensation for homey, upside-down cake.
Upside-Down Cherry-Pear Cake
- Prep Time 15 min
- Total 1 hr 30 min
- Servings 9
- Ingredients 9
Ingredients
- 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Spoon 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.
-
Step4Run 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.
Nutrition
370
Calories
14g
Total Fat
5g
Protein
54g
Total Carbohydrate
42g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 6g
- 28%
- Trans Fat
- 1/2g
- Cholesterol
- 60mg
- 20%
- Sodium
- 240mg
- 10%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 42g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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