Friday, November 4, 2011

Cranberry Pear Upside Down Cake

      Making an upside down cake in your dutch oven doesn't come much easier than this Cranberry Pear Upside Down Cake from  Line your oven with parchment paper, pour in the caramel sauce, arrange the pear slices and spoon over the quick cranberry bread mix.  This is a wonderful combination of flavors, a great fall dessert.  When you invert the cake onto a platter the caramel oozes into the warm cake.  Add pecans or dried cranberries to the top layer to really dress it up.  Something you can easily make at your campsite, it fills the bill on all counts, easy and delicious.
Cranberry Pear Upside Down Cake
2/3 cup caramel ice cream topping
1 29 oz. can pear halves, well drained
1 16 oz. package cranberry quick bread mix
1 cup water
2 tablespoons vegetable oil
2 eggs, beaten

     Lightly oil or spray a 10 inch dutch oven; line with parchment paper.
     Pour and spread caramel in bottom of dutch oven.
     Cut pears into fourths and arrange over caramel topping.
     In medium bowl combine cranberry bread mix with water, oil and eggs.  Stir until moistened.
     Carefully pour batter over pear slices.
     Cover and bake for 30-40 minutes at 350 degrees or until toothpick inserted in center comes out clean.
     Let cake cool in dutch oven for 20 minutes before inverting onto plate.
     Serve warm with extra caramel sauce if desired.

Arrange sliced pears over caramel sauce

Pour over quick bread batter

Bake for 30-40 minutes at 350 degrees

Top with leftover caramel sauce, doesn't get any easier than this

1 comment:

  1. Made this over the weekend on a campout. Used cranberry-orange muffin mix. Great combo, sweet but not too sweet. A good finish to the evening meal after a long day.