Serves: 12
Total Calories: 138
Heat oven to 350°F. Generously grease 13 x 9-inch pan. Slice pear halves arrange over bottom of greased pan. In small saucepan over medium heat, melt caramels
in reserved pear liquid, stirring frequently until smooth. Stir in margarine blend well. Pour mixture evenly over pears. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened beat 2 minutes at high speed. Spoon batter evenly over pear mixture.
Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes turn onto serving plate. Sprinkle with nuts. Serve warm or cool with whipped cream.
HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 35 to 45 minutes.
Nutrition Per Serving: Calories 470 Protein 5g Carbohydrate 66g Fat 21g Sodium 370mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramel Pear Upside-Down Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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