Pumpkin Pear Upside Down Cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 2.8 g
  • Cholesterol: 0.6 mg
  • Sodium: 204.3 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Pumpkin Pear Upside Down Cake calories by ingredient
Submitted by:

Introduction

235 cal for 1/12th of cake
156 for 1/18th of cake
235 cal for 1/12th of cake
156 for 1/18th of cake

Number of Servings: 18

Ingredients

    box Betty Crocker Super Moist Sprice Cake mix
    Libby's Pure pumpkin (not pumpkin pie filling)
    3 pears, cored, peeled and sliced
    3/4 c brown sugar (not packed)
    2 TBS Land O Lakes Light butter with canola oil (50 cal per TBS)

Tips

Cover a sheet pan with foil to make a tray that will fit the cake.


Directions

Preheat over to 400. Spray a 9x13 pan with cooking spray. Line with a piece of overlapping parchment paper. Dot the paper with Light butter. Sprinkle brown sugar all around bottom of the pan. Lay out the pear slices to cover the bottom.

Mix dry cake mix and canned pumpkin until thick and moist. Spoon it over pear and spread carefully.

Bake for 30 minutes or until knife inserted in the center comes out clean. Invert on serving tray before it cools.

Serving Size: 18 pieces

TAGS:  Desserts |

Rate This Recipe