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This Gingerbread Pear Cake recipe is a simple dessert to make in the fall or year round. Cheryl F. found this recipe years ago in Better Home And Gardens, and her husband confirmed that it is one of their family favorites.

Gingerbread Pear Cake

2 Tablespoons butter
1/4 cup brown sugar
1/4 dark corn syrup (I used light corn syrup and it worked fine)
1 (15 ounce) can pear halves, well drained
1/2 cup walnut halves
1 (14.5 ounce) box, gingerbread mix

Preheat oven to 350'F. Melt butter and pour into a 9"x1.5" round cake pan. Add the brown suger and corn syrup to the melted butter in the pan and stir well. Sprinkle the walnuts on top of this mixture. Cut the pear halves in half so that you have pear quarters. Arrange the pear quarters in a circular, spoke like fashion with the cut side placed down. Prepare the gingerbread mix according to the package directions; gently pour the batter over the bears and nuts in the pan. Bake at 350'F for about 35 minutes, or until a toothpick inserted half way in comes out clean. Remove from the oven and allow to rest for approximately 5 minutes. Run a knife around the edge of the pan and place a large plate upside down over the pan. While holding the plate and the pan, turn them both upside down so that the cake is inverted onto the plate. Cut into pie-shaped wedges and serve warm with whipped cream if desired.

Serves 8

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