The brown sugar caramelizes with the juices from the pear to create a crunchy, mouth watering topping that everyone will love! This cake holds its shape really well, allowing you to cut the perfect slice. This is a delicious cake and it’s best served warm. Here are the directions.

Start by heating the oven to 325 degrees. Use a silver nonstick 8 inch pan for this cake. It will produce a golden color. Be sure that when you add the melted butter to the pan that you put some on the sides of the pan to allow for an easy release. The beauty of this cake is in all the fruit, so you don’t want it to get stuck.

In the microwave heat 1/3 stick of butter until it is melted.  Then add that to the pan.  Measure out about 1/2 – 3/4 cup packed light brown sugar and add that to the bottom only of the pan and be sure it’s covered. Use 1/2 cup first, then add more as needed until the bottom is all covered with brown sugar.  Smooth it out with the back of a spoon.

Open a 15 0unce can of Organic Pears, and reserve the liquid in a measuring cup.  Slice the pears as best as possible, there will be some chunks. Organize these in the bottom of the pan and press into the brown sugar gently. Don’t worry about making the perfect arrangement, just put the pieces together like a puzzle.

Now it’s time to make the cake patter. You will need cake flour, I use Swans Down Cake Flour and I am always pleased with it. You will need 1 1/2 cups.  Mix the flour and baking soda and set aside. Then, mix the white sugar, brown sugar, a few teaspoons (2-3) of vanilla, and about 1/2 stick of softened butter.  Then, mix the flour mixture in slowly and add the pear juice as you go. Mix quickly and get out all the lumps. You don’t want to over mix it though. Once it is a creamy consistency pour it over the pears and be sure it is evenly covered and as flat as possible, so the cake is symmetrical.

Put it on the top rack in a 325 degree oven for 15 minutes or so. Then increase the temp to 350 degrees and put the cake on the middle rack and let it cook about another 20 minutes ( up to 40 minutes total.) Once the cake is springy and a toothpick comes out dry it is done. Let it sit a minute then take a butter knife and loosen the sides. Carefully put a large plate on top of the pan and gently flip the cake. Tap it with the butter knife and it should release. Let it cool at least 30 minutes.  Slice and serve warm. Enjoy!  This is a real treat!

 Pineapple Upside Down Cake.

You can try different fruits or a combination, but the pear is YUMMY!!!