Pear and Cranberry Upside-Down Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pear and Cranberry Upside-Down Cake calories by ingredient
Introduction
5 ww points a serving 5 ww points a servingNumber of Servings: 12
Ingredients
-
3 fresh pears (1lb.), pealed
6 tbsp. (18 tsp.) of Splenda Brown Sugar Blends
1 tsp. of pumpkin pie spice
1/2 cup dried cranberries
1 pkg. Pillsbury sugar-free yellow cake mix
1 pkg. Jell-O Sugar Free/Fat Free Instant Vanilla Pudding
1 cup of egg beaters
1 1/4 cups of water
1/4 cup of canola oil
OPTIONAL: Serve with fat-free whipped topping
Directions
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.
