Desserts

Gingered Pear Upside-Down Cake

12 Servings

3 tablespoons butter
2 medium pears, peeled and thinly sliced
¼ cup firmly packed light brown sugar
3 teaspoons ground ginger, divided
¼ teaspoon ground cinnamon
2 tablespoons chopped pecans
1 15.6-ounce package Pillsbury Cranberry Quick Bread & Muffin Mix
1¼ cups water
3 tablespoons canola oil
3 egg whites

Heat oven to 350° F. Generously spray 9-inch springform pan with nonstick cooking spray.

In large skillet, melt butter over medium-high heat. Add pears, brown sugar, 1 teaspoon of the ginger, and cinnamon; cook and stir 5 to 7 minutes or until pears are tender but still firm and sauce is golden brown. Let cool 5 minutes. Spoon and spread pear mixture evenly in spray-coated pan. (If desired, pear slices can be arranged in circular pattern.) Sprinkle with pecans.

In large bowl, combine quick bread mix and remaining 2 teaspoons ginger; mix well. Add water, oil, and egg whites; beat 50 to 75 strokes with spoon until dry mix is moistened. Pour batter evenly over pears and pecans. Place pan on cookie sheet.

Bake at 350° F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 5 minutes. Loosen edges of pan. Place serving platter on top of pan; invert cake onto platter, letting sauce drip down the sides of cake. If any pear slices stick to pan, remove and place on cake. Serve warm.

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