Pear Upside-Down Spice Cake
Active Time: 25 minutes
Total Time: 1 hour
Schnucks nonstick cooking spray
1/2 cup Schnucks unsalted butter (1 stick)
1 cup packed C&H® light brown sugar
1 package (2.25 ounces) Diamond® chopped walnuts (about 1/2 cup)
1/4 cup Schnucks dried cranberries
1-1/2 pounds d’Anjou or Bartlett pears, peeled, cored and cut into 1/4-inch slices (about 3 pears)
1 box (16.5 ounces) Duncan Hines® signature spice cake mix
1 package (3.4 ounces) vanilla instant pudding & pie filling
1-1/4 cups water
4 Schnucks large eggs
1/4 cup Crisco® vegetable oil
1. Preheat oven to 350°F. Spray 13 x 9-inch baking pan with cooking spray. In 2- to 3-quart saucepan, melt butter over medium heat; add sugar and walnuts; stir until sugar is dissolved. Cook 4 to 5 minutes or until sugar mixture begins to bubble around edges of saucepan, stirring frequently; remove from heat and stir in cranberries. Pour into prepared baking pan, quickly spreading to all edges. Arrange pears in rows, slightly overlapping.
2. In large bowl, with mixer on low speed, beat cake mix, instant pudding, water, eggs and oil 1 minute or until combined; scrape bowl with rubber spatula. Increase speed to medium; beat 2 minutes longer or until well blended, scraping bowl occasionally. Slowly pour cake batter over pears.
3. Bake 40 to 45 minutes or until wooden pick inserted in center of cake comes out with a few crumbs attached. Cool 10 minutes on wire rack. Run knife around edges of pan to loosen cake; invert onto serving platter. Cut to serve warm or cool completely, cover and refrigerate up to 3 days.
Each serving: about 280 calories, 12 g total fat (5 g saturated), 55 mg cholesterol, 41mg sodium, 41 g carbohydrate, 1 g fiber, 29 g sugars, 3 g protein