Pear Upside-Down Cake

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prep time

20 min

total time

55 min

makes

16 servings, 1 piece (103 g) each

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photo by:

kraft

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What You Need

3 fresh pears (1 lb./450 g), peeled

3/4 cup packed brown sugar

1 tsp. pumpkin pie spice

1/2 cup dried cranberries

1 pkg. (2-layer size) golden yellow cake mix

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

4 eggs

1-1/4 cups water

1/4 cup oil

2 cups thawed Cool Whip Whipped Topping

Make It

HEAT oven to 350ºF.

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.

BEAT next 5 ingredients with mixer until well blended; pour over ingredients in pan

BAKE 35 min. or until toothpick inserted in centre 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 Cool Whip.

kraft kitchens tips

Special Extra

Stir additional 1/4 tsp. pumpkin pie spice into Cool Whip before serving over cake.

Note

If you don't have a large platter, invert cake onto baking sheet instead.

Make Ahead

Cake can be made ahead of time. Serve at room temperature. Refrigerate leftovers.

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rating

My husband loved this cake! And he usually does not eat my baking as he is not big on desserts. My kids loved it too, except they picked off the cranberries, so I leave them out now. I use canned pears and it works out great, I find the fresh pears can sometimes be too firm or have little flavour. This is my most requested dessert from my family!
posted by sostwald | on 1/1/2013

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Very sweet cake, suprisingly easy to make. I think I would prefer apple, but it still worked great with the pears. Tasted better the next day.
posted by Klenz | on 10/13/2012

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I've made this two years in a row for my family's Thanksgiving and everyone absolutely loves it! I think it might be a staple from now on.
posted by caitlindavies | on 11/2/2011

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This cake was GREAT! Have made more than once, very simple. Love it!
posted by a cook | on 10/10/2011

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This was my first upside down cake and it was perfect! Made it for a special family dinner and everyone loved it...they even asked for seconds! I didn't alter the recipe at all.
posted by HappyKatt | on 12/6/2010

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This cake was okay. I added some candied ginger, which addeed nice flavor. My husband requested I make it again :-)
posted by a cook | on 10/9/2010

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I thought it was just okay. The cranberries were still a little bit too firm after baking. If I were to make it again, I would soak the berries in warm water for 30 minutes first.
posted by a cook | on 10/9/2010

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However, I changed the recipe. I used a chocolate cake mix, chocolate pudding, pears and blueberries. IT WAS AMAZING! Everyone loved it! I am making it again this coming weekend.
posted by woodmen | on 10/4/2010

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I would make this recipe again for my husband. He's a real sweet-tooth and loved it. I chose 4 stars because he liked it. I didn't care for the cranberries. Is there a substitute (and not raisins)? or should I just omit them?? Also, I agree with another review, all that oil, can't be too healthy!!
posted by athena.mc | on 9/23/2010

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I used two round cake pans instead of the 9x13 pan. Also, I used raisins instead of dried cranberries and doubled the spice and it turned out absolutely wonderful! This is a keeper!
posted by vpolson1 | on 9/16/2010