Pear and Cranberry Upside-Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 fresh pears (1lb.), pealed6 tbsp. (18 tsp.) of Splenda Brown Sugar Blends1 tsp. of pumpkin pie spice1/2 cup dried cranberries1 pkg. Pillsbury sugar-free yellow cake mix1 pkg. Jell-O Sugar Free/Fat Free Instant Vanilla Pudding1 cup of egg beaters1 1/4 cups of water1/4 cup of canola oilOPTIONAL: Serve with fat-free whipped topping
1. Heat oven to 350 F. Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries.
2. Beat next 5 ingredients with mixer until well blended; pour over ingredients in pan. Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly.
*Serve topped with fat-free whipped topping.
Number of Servings: 12
Recipe submitted by SparkPeople user MACIELP415.
2. Beat next 5 ingredients with mixer until well blended; pour over ingredients in pan. Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly.
*Serve topped with fat-free whipped topping.
Number of Servings: 12
Recipe submitted by SparkPeople user MACIELP415.
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 8.3 g
- Cholesterol: 0.2 mg
- Sodium: 418.9 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 2.1 g
- Protein: 3.1 g