This decadent Pear Walnut Upside-Down Cake is as tasty as it is pretty.
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
- Preheat oven to 350°. Spray a 10-inch round cake pan with baking spray with flour.
- 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.
- Arrange pears in concentric circles in prepared pan. Slowly pour butter sauce on top, and sprinkle with ¼ cup walnuts.
- In a large bowl, prepare cake mix according to package directions; stir in ginger and remaining ¼ cup walnuts. Gently spread batter onto pears.
- 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.
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