Recipe
Dessert
Ginger Cake with Pear Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 packet(s) Hy-Vee yellow cake mix, plus ingredients called for on package | ||
| ½ tsp. dry lemon peel | ||
| ½ tsp. vanilla | ||
| ⅓ c. chopped crystallized ginger | ||
| 1 tsp. vanilla | ||
| 1 tsp. rum flavoring or 2 tbsp rum | ||
| 1 tsp. chopped crystallized ginger | ||
| 3 Bosc pears, peeled, halved and each cut into 4 wedges | ||
| ¼ c. sugar | ||
| ¼ c. water | ||
| 1 tbsp. butter | ||
| ½ c. Hy-Vee Hy-Vee Select maple syrup | ||
| thawed whipped topping or vanilla ice cream |
Directions
- Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
- Prepare cake mix according to package directions, adding lemon peel, 1/2 teaspoon vanilla and 1/3 cup chopped crystallized ginger to the cake batter. Pour batter into 2 prepared pans.
- Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes in pans. Turn out cake layers onto cooling racks.
- One cake may be frozen for future use, if desired.
- Mix 1 teaspoon vanilla, rum flavoring and 1 teaspoon chopped crystallized ginger in a bowl. Add pear slices. Toss to coat.
- Place sugar in a heavy skillet. Heat and stir over medium heat until sugar liquifies, about 3 minutes. Continue to cook on medium-high heat WITHOUT stirring until sugar caramelizes, 3 to 5 minutes.
- Add pear mixture, water and butter to the skillet. Cook until pears are tender, stirring often. Add more water if needed.
- Add maple syrup and bring to a boil. Remove pan from heat. Cover until serving time, or refrigerate and reheat before serving.
- Cut cake into pie triangles about 1-1/2-inches wide. Cut triangles in half. Spoon pears over and around cake pieces. Drizzle sauce over top. Add a scoop of whipped topping or vanilla ice cream.