Pumpkin-Pear Upside-down Cake
Turn this cake upside down and
the caramel and pear mixture appears.
1/2 cup packed brown sugar
1/4 cup margarine or butter, melted
1 teaspoon cornstarch
1 16-ounce can pear halves in light syrup
1 1/2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon baking powder
4 egg whites
1 cup sugar
1 cup canned pumpkin
1/2 cup cooking oil
Combine brown sugar, melted margarine or
butter, and cornstarch in a small bowl.
Drain pears, reserving 3 tablespoons syrup.
Stir reserved syrup into brown sugar mixture.
Pour mixture into a 10x2-inch round baking
pan or a 9x9x2-inch baking pan.
Cut pears into fans by making three or four
lengthwise cuts from the bottom of the pear
to 1/2 inch from the top.
Arrange pears, small ends in the center and
rounded sides down, on syrup in pan.
Combine flour, pumpkin pie spice, baking
soda, and baking powder in a small bowl; set
aside.
In another mixing bowl beat egg whites with
an electric mixer on medium speed until soft
peaks form.
Gradually add sugar, beating until stiff peaks
form.
Using low speed, beat in pumpkin and oil.
Fold flour mixture into pumpkin mixture just
until moistened.
Carefully spoon over pears.
Spread mixture evenly with back of spoon.
Bake in a 350 degree F. oven for 40 to 45 minutes
or until a toothpick inserted near center comes
out clean.
Cool about 5 minutes.
Loosen from side of pan; invert onto serving plate.
Serve warm.
Makes 10 to 12 servings.
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