Upside Down Poppy Seed Pear Cake Recipe

Ingredients

1/2

cup butter

2/3

cup packed brown sugar

3

medium pears, peeled, cut into 1/4-inch slices

1

cup sliced almonds

1

                        box Betty Crocker™ pound cake mix

Milk, butter and eggs called for on cake mix box

2

tablespoons poppy seed filling (from 12 1/2-oz can)

1/3

cup sliced almonds, toasted

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; add butter. Melt butter in oven 5 minutes. Stir in brown sugar until well mixed; spread evenly in pan. Arrange pear slices over sugar mixture; sprinkle with almonds.

Make cake mix as directed on box, using milk, butter and eggs. Fold in poppy seed filling. Spoon batter over pears in pan.

Bake 30 to 35 minutes or until golden brown and toothpick inserted in center of cake comes out clean. Run knife around edges of pan to loosen cake. Place heatproof serving plate or foil-lined cookie sheet upside down on pan; turn plate and pan over. Leave pan over cake 1 minute to allow topping to drizzle over cake; remove pan. Cool 10 minutes. Sprinkle with toasted almonds. Store covered in refrigerator.

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