So when does Fall end and we officially transition to winter exactly? Whatever that arbitrary divide is, I have a feeling that we’re getting dangerously close, and the recent temperature drop has not helped one bit.
If you ask me, I’m just going to say that as far as I’m concerned, it’s Fall until we get to December. And as it is still Fall, I wanted to share a recipe that uses probably the most underrated, yet equally, if not more delicious Fall fruits: Pears!
Our Pear Upside-Down Cake will help you regain your faith in baking with pears! At least it did for me. I have to admit, I’m seriously not a fan of baked warm soft fruits, but this recipe totally rocked my world! Try it for yourself today!
You Will Need:
3/4 cup butter
3/4 cup organic dark brown sugar
2 tablespoons fresh lemon juice
3 medium red pears, cored, thinly sliced
1 box Immaculate Baking Co.™ yellow cake scratch baking mix
Milk, butter and eggs called for on cake mix box
Here’s How to Get Your Mix On!
- Heat oven to 350°F. Grease 13×9-inch pan with butter.
- In 1-quart saucepan, melt 3/4 cup butter over medium-high heat. Stir in brown sugar and lemon juice until dissolved and mixture looks like dark caramel. Mixture will be syrupy. Pour carefully into pan. Cool 5 minutes. Place pear slices on top of caramel, in decorative pattern overlapping slightly.
- Make cake batter as directed on box. Pour into pan. Bake 43 to 46 minutes or until toothpick inserted on center (not all the way down, since there is caramel), comes out clean. Cool 5 minutes. Carefully turn over onto serving platter. Serve warm or cool. Enjoy!