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Pear Upside-Down Cake

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By Betty Crocker Kitchens
Updated Sep 17, 2008
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Move over, pineapple. This rich caramel, pecan and pear cake has a spicy touch!

Pear Upside-Down Cake

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 9
  • Ingredients 12
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Ingredients

  • 1/4 cup butter or margarine
  • 1/4 cup packed brown sugar
  • 1 large pear, thinly sliced
  • 2 tablespoons chopped pecans
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup packed brown sugar
  • 1/2 cup milk or water
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground mace or cinnamon
  • 1 egg
  • Whipped cream, if desired

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

260 Calories
13 g Total Fat
3 g Protein
34 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
115
Total Fat
13 g
Saturated Fat
5 g
Cholesterol
40 mg
Sodium
340 mg
Potassium
150 mg
Total Carbohydrate
34 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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