cranberry pear upside-down cake

Ingredients

• Servings: 12
• 2/3 cup caramel ice cream topping
• 1/2 cup chopped pecans
• 1 (15 ounce) can pear halves
• 1 (16 ounce) package cranberry quick bread mix
• 1 cup water
• 2 tablespoons vegetable oil
• 1 egg, beaten

Recipe

• preheat oven to 350 degrees f (175 degrees c). spray one 2 quart baking dish or one 10-inch round cake pan with non-stick cooking spray.
• pour and spread caramel topping to cover bottom of dish. sprinkle pecans around the outer edge of caramel topping to make a 1-inch border, reserve 1 tablespoon of pecans.
• spoon reserved 1 tablespoon pecans over center of dish. cut pears into 1/4 inch slices; arrange over caramel topping and pecans with small ends toward center.
• in medium bowl, combine bread mix, water, oil and egg. stir with spoon until mix is moistened. pour batter slowly over pears and pecans; carefully spread to cover.
• bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. loosen cake from sides of pan and invert serving plate leaving pan over cake for 1 minute. carefully remove pan. if any topping remains in pan, spoon over cake. cool for 30 minutes; top with ice cream if desired.