Pear and Walnut Upside Down Cake

Pear and Walnut Upside Down Cake

Serves 8
Make a boxed cake mix extraordinary with the addition of caramel and fruit.
  • 2 tablespoons heavy cream
  • 1/4 cup brown sugar
  • 1 tablespoon butter
  • 1 pear, cored and cut into 1/2-inch thick slices
  • 1/4 cup chopped walnuts
  • 1 (17-ounce) box all-natural yellow cake mix, plus the ingredients required to make the batter
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Preheat oven to 350°F. Generously grease a 9-inch round cake pan. Cut a piece of parchment paper to fit the bottom of the pan then use it to line the pan; set aside. In a small bowl, stir together heavy cream and sugar until combined. Spread mixture evenly over bottom of pan; set aside.

Melt butter in a large skillet over medium high heat. Arrange pears in skillet in a single layer and cook, flipping once, until edges are deep golden brown, 2 to 3 minutes per side. Remove from heat and set pears aside to let cool slightly. Arrange pears in the bottom of the pan in a decorative pattern then sprinkle with walnuts.

In a medium bowl, prepare cake mix according to package directions. Pour batter over pears and smooth out with the back of a spoon. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer pan to rack to let cool then run a knife around edge of cake to release it from pan. Invert cake onto a plate, remove and discard parchment paper, cut cake into slices and serve.
Nutritional Info: 
Per Serving: Serving size: 1 piece, 430 calories (180 from fat), 20g total fat, 11g saturated fat, 115mg cholesterol, 290mg sodium, 63g carbohydrates, (1 g dietary fiber, 39g sugar), 7g protein.
Special Diets: 

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