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When you turn this cake upside down, a delicious caramel-pear topping appears.
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| 2/3 Cup | Packed Brown Sugar |
| 1/4 Cup | Butter or Margarine, melted |
| 1 tsp. | Cornstarch |
| 1 Can | 16 Oz. Pear Halves in Light Syrup |
| 1 1/2 Cups | Flour |
| 1 1/2 Tsp. | Pumpkin Pie Spice |
| 1 tsp. | Baking Soda |
| 3/4 tsp. | Baking Powder |
| 4 | Egg Whites |
| 1 Cup | Sugar |
| 1 Cup | Canned Pumpkin |
| 1/2 Cup | Cooking Oil |
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| 1. |
In a small bowl combine brown sugar, melted margarine or butter, and cornstarch. Drain pears, reserving 3 tablespoons of the syrup. Stir reserved syrup into brown sugar mixture. Pour mixture into a 10x1-1/2-inch round baking pan or a 9x9x2-inch baking pan |
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| 2. |
Arrange pear halves (If desired, cut pears into fans by making 3 or 4 lengthwise cuts 1/2 inch from the top of pear to the bottom of the pear.), small ends to the center and rounded side down, atop syrup in pan. |
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| 3. |
In a small bowl combine flour, pumpkin pie spice, baking soda, and baking powder; set aside. In another mixing bowl beat egg whites with electric mixer on medium speed till soft peaks form. |
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| 4. |
Gradually add granulated sugar, beating till stiff peaks form. Using low speed, blend in pumpkin and oil. Fold flour mixture into pumpkin mixture just till moistened; carefully spoon over pears. |
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| 5. |
Spread mixture evenly with back of spoon. Bake in 350° F. oven for 50 to 60 minutes or till a wooden toothpick inserted near center comes out clean. Cool about 5 minutes. Loosen from sides of pan; invert onto serving plate. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cakes
Bake Time: 50 Minutes
Servings: 10
Prep. Time:
Utensils: 10x1-1/2-inch round or 9x9x2-inch pan
Notes: |
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