Pear Walnut Upside-Down Cake
Makes 1 (10-inch) cake
  • ½ cup unsalted butter
  • 4 medium Bosc pears, peeled, cored, and cut into 8 wedges each
  • ½ cup firmly packed light brown sugar
  • ½ cup chopped walnuts, divided
  • 1 (15.25-ounce) box chocolate fudge cake mix
  • 1 tablespoon ground ginger
  • Garnish: chopped walnuts
  1. Preheat oven to 350°. Spray a 10-inch round cake pan with baking spray with flour.
  2. In a large skillet, melt butter over medium-high heat. Add pears; cook, stirring frequently, until just tender, about 5 minutes. Reduce heat to medium, and stir in brown sugar. Cook just until sauce begins to thicken, about 3 minutes.
  3. Arrange pears in concentric circles in prepared pan. Slowly pour butter sauce on top, and sprinkle with ¼ cup walnuts.
  4. In a large bowl, prepare cake mix according to package directions; stir in ginger and remaining ¼ cup walnuts. Gently spread batter onto pears.
  5. Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Run a knife around sides of pan to loosen cake. Let cool in pan for 10 minutes. Invert cake onto a serving plate; serve immediately. Garnish with walnuts, if desired.
Recipe by Paula Deen Magazine at