Chyrel's Recipes From Friends

Pumpkin-Pear Cake
Posted by: Bev Tue, 15 Jun 2004, at 8:34 a.m.

When you turn this cake upside down, you'll find a heavenly topping of caramelized pears. Top each serving with a generous scoop of vanilla ice cream, if you like.


2/3 cup packed brown sugar
1/4 cup margarine or butter, melted
1 teaspoon cornstarch
1 16-ounce can pear halves in light syrup
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda
3/4 teaspoon baking powder
4 egg whites
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup cooking oil

. Combine brown sugar, melted margarine, and cornstarch in a small bowl. Drain pears, reserving 3 tablespoons of the syrup. Stir reserved syrup into brown sugar mixture. Pour mixture into an ungreased lOx2-inch round baking pan or a 9x9x2-inch baking pan. (If desired, decoratively cut pears into fans by cutting 3 or 4 lengthwise cuts 1/2 inch from the top of pear to the bottom of the pear.) Arrange pear halves, small ends to the center and rounded side down, on top of the syrup in the baking pan.

. Combine flour, pumpkin pie spice, baking soda, and baking powder in a small mixing bowl; set aside. Place egg whites in another mixing bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating on low speed until stiff peaks form. Fold in pumpkin and oil. Fold flour mixture into pumpkin mixture until just moistened. Carefully spoon over pears. Spread mixture evenly with back of spoon.

. Bake in a 350 oven for 50 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen cake from sides of pan. Invert onto serving plate. Serve warm. Makes 10 to 12 servings.

NUTRITION FACTS PER SERVING: 370 cal., 4 g pro., 56 g carbo., 16 g fat, 0 mg cho\., 1 g dietary fiber, 191 mg sodium.

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