Preheat oven to 350 degrees. Lightly spray a 9-inch round cake pan with nonstick spray.
Step aside, pineapple upside-down cake! Make this decadent salty-and-sweet pear upside-down cake for your holiday meals.
Servings and Ingredients
|¼ c. roasted and salted shelled pistachios, chopped, plus additional for garnish|
|2 Anjou pears, cored and thinly sliced|
|¼ c. Hy-Vee unsalted butter|
|½ c. Hy-Vee brown sugar, packed|
|¼ c. Hy-Vee Select 100% pure maple syrup|
|1 (16.5-oz.) pkg. Hy-Vee extra moist spice deluxe cake mix|
|1 c. water|
|⅓ c. Hy-Vee vegetable oil|
|3 Hy-Vee large eggs|
Things To Grab
- Hy-Vee nonstick cooking spray
- 9-inch round cake pan
- Small saucepan
- Large bowl
- Electric mixer
- Wooden toothpick
- Wire cooling rack
Place 1/4 cup pistachios in center of cake pan. Arrange pear slices in a circular fashion around pistachios, slightly overlapping slices.
Melt butter in a small saucepan over medium heat. Stir in brown sugar and maple syrup; cook over medium-low heat for 2 minutes or until sugar dissolves. Pour over pears in cake pan; set aside.
Place cake mix, water, vegetable oil, and eggs in a large mixing bowl. Beat with an electric mixer on low until moistened. Beat on medium for 3 minutes. Pour cake batter over butter mixture in cake pan.
Bake 35 to 45 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Run a knife along edge of pan to loosen cake. Place a serving plate on top of cake pan; carefully invert cake pan onto plate. Remove cake pan. Garnish with additional chopped pistachios, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 55mg
- Sodium: 260mg
- Total Carbohydrates: 49g
- Protein: 3g