RAISIN AND PEAR UPSIDE-DOWN GINGERBREAD CAKE

This is Betty Gilbert's recipe. Keep these ingredients on hand in the pantry for a throw-together, rustic dessert. It's always suitable for Christmas.

1/3 cup butter

3/4 cup firmly packed brown sugar

1 (29-ounce) can pear halves, drained and sliced

1/2 cup raisins

1/3 cup walnuts, coarsely chopped

12 maraschino cherries, halved

1 (14.5-ounce) package gingerbread cake mix

1 cup water

1 large egg

Melt butter in a 12-inch cast-iron skillet over low heat. Sprinkle evenly with brown sugar. Arrange pear slices over sugar, top with raisins, walnuts, and cherries. Stir together cake mix, water and egg until moistened; pour over pears. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Invert immediately onto a serving platter. Cool before serving.

Makes: 8 to 10 servings. 

 

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