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Ginger Pear Upside Down Cake

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  Canned pear halves 20 Ounce (1 Can)
  Butter 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs), packed
  Maraschino cherries 3⁄4 Teaspoon
  All purpose flour 1 1⁄3 Cup (21.33 tbs), sifted
  Sugar 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Soft butter 1⁄3 Cup (5.33 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Egg 1
  Pear sauce 1 Cup (16 tbs)

Heat oven to 350 degrees.
Drain pears, saving juice for sauce.
Dry pear halves well on paper towelling.
Put 1/3 cup butter in 9-inch square pan or 10-inch skillet and set in oven to melt.
Remove from oven and add molasses, brown sugar and ginger.
Stir to blend.
Lay pear halves, cut side down, in a design in butter mixture.
Add a few cherries for color.
Sift flour, sugar, baking powder and salt into mixing bowl.
Add 1/3 cup butter, milk and vanilla.
Beat 2 minutes, medium speed on the mixer or 300 strokes by hand.
Add egg and beat 2 minutes more.
Pour over pears.
Bake 40 to 50 minutes or until cake springs back when touched lightly in the centre.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3589 Calories from Fat 1177

% Daily Value*

Total Fat 134 g205.8%

Saturated Fat 82 g410.1%

Trans Fat 0 g

Cholesterol 550.5 mg183.5%

Sodium 1962 mg81.7%

Total Carbohydrates 589 g196.2%

Dietary Fiber 17.4 g69.5%

Sugars 408.9 g

Protein 30 g59.3%

Vitamin A 83.5% Vitamin C 8.7%

Calcium 126.8% Iron 125.6%

*Based on a 2000 Calorie diet

Ginger Pear Upside Down Cake Recipe