Filed Under: 30 minutes or more, Child, Christmas, Dessert, Easter, Fruit, Pregnancy, Thanksgiving

Pear Upside-Down Cake

A from-scratch cake easily takes 25 minutes just to prep - ours takes only 7 minutes

November 28th, 2007

Recipe by LeeAnne Wright

"This cake looked fabulous when I took it out of the pan and the brown sugar butter bottom was very tasty!" Anne Smith, mom of Julia, 4, and Davis, 3, Mississauga, ONT.
8 (plus seconds)
Prep Time
7 minutes
Cook Time
30 minutes
  • 1/3 cup unsalted butter, plus extra for buttering pan
  • 1-1/4 cups brown sugar
  • 2 cans (398 mL) Bartlett pear halves or slices
  • 1 box (18.5 oz) lemon cake mix*
  • 3 tbsp cornmeal
  1. Preheat oven to 350°F.

  2. Melt butter in microwave. Add brown sugar and microwave 90 seconds or until bubbly and sugar dissolves.

  3. Pour half of the syrup in each buttered cake pan. Tilt pan to distribute evenly. Don't worry if it doesn't completely cover bottom. Arrange fruit cut side down in a pretty pattern. Slice extra thick pieces so entire pan is covered in fruit.

  4. When preparing cake mix, add 3 tbsp of cornmeal prior to adding wet ingredients indicated on the box.

  5. Pour half of cake mix (2 1/4 cups) in each pan over fruit.

  6. Bake in a preheated 350-deg. F oven for 30 minutes, or until toothpick comes out clean when inserted in cake's centre and cake has pulled away from sides of pan.

  7. Immediately after removing cake from oven, run a knife around edge of cake to loosen. Use a large (10-inch minimum) plate held on top of cake pan. Flip pan over and gently remove cake.

Nutrients Per Serving

649 calories, 26.2 g fat, 135.1 mg calcium, 470 mg sodium, 100.4 g carbs, 2.6 g fibre, 5.8 g protein; good source riboflavin and iron.

Pear Upside-Down Cake
Photo by James Tse

One response to “Pear Upside-Down Cake”

  1. Natalee says:

    Could the second half be made in a loaf pan?

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