PEAR CREAM BREAKFAST CAKE
1 (29 oz.) can pear halves in heavy syrup, undrained
1 (8 oz.) pkg. cream cheese, softened
1/4 c. apricot preserves
2 tbsp. butter
1 (9 oz.) pkg. yellow cake mix
2 tbsp. oil
1 egg
1 tsp. ground ginger
Preheat oven to 350 degrees. Drain pears, reserving 1/2 cup syrup. Slice
pears; place on bottom of 8-inch square baking dish.
Beat cream cheese, preserves and butter in small mixing bowl at medium
speed with electric mixer until well blended; pour over pears.
Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl
at low speed with electric mixer until well blended; pour over cream cheese
mixture.
Bake 35 to 40 minutes or until golden brown.
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