Pear-Pecan Upside-Down Cake
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Average Rating:
Total Reviews: 7
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By cbailey151_1289764
New York, NY
on September 17, 2011
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This could be delicious, but it is way TOO SWEET! 1/2 cup of packed brown sugar plus the 2/3 cup of granualated sugar and then only 3/4cup of flour made it super sweet. It did bake up nicely in the slow cooker, but if I make it again, I will use less butter and less brown sugar. And I would add more pecans.
By cupcake absolute
Near Yorktown,VA.
on September 09, 2011
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Un~expected choice of Fruit.Delicious,Tender "crumb" of Cake. If Fall,try Sickle Pears.Small,very Sweet and a bite of Pear every Time.Lovely recipe.Hope You try...
By BrittanyX
Oakland, CA
on August 16, 2011
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I made this for Thanksgiving. I kept wanting to peak and wanting to peak but I knew that would be a bad idea! I fretted that this cake wouldn't turn out and it did! It was so good. I ate almost half of it during the days following Thanksgiving.
By tinark
on December 21, 2010
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Delicious. The caramelization of the cake in a cast iron skillet is incredible. Tasted fantastic with a curried squash apple soup!
By drclean_8028568
Perrysburg, OH
on August 29, 2010
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I used my cast iron skillet instead of a slow cooker, and it was awesome!! I now get
requests for this at parties and church functions and gladly accept because its so easy and so good!
By ltccc1223_395812
santa fe spring...
on January 15, 2010
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I converted this recipe to my oven and it was fabulous. Bake at 325 degrees for about 45 minutes. This was a big hit.
By tylerdonna_12417077
poway, 43
on December 07, 2009
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I'm not much of a cook, but I thought I would give this a try and it turned out great. I don't eat pears often but the combination of the pears and the other ingredients made for a very tasty and easy cake to make.