Cooking with Paula Deen Special Issues – September 2019

43 PAULA DEEN’S FALL BAKING

½ cup unsalted butter

4 medium Bosc pears, peeled, cored,

and each cut into eight slices

½ cup fi rmly packed light brown

sugar

½ cup chopped walnuts, divided

1 (15.25-ounce) box chocolate fudge

cake mix*

1 tablespoon ground ginger

Garnish: chopped walnuts

1. Preheat oven to 350°. Spray a 10-inch
   round cake pan with baking spray with
   fl our.


2. In a large skillet, melt butter over
   medium-high heat. Add pears; cook,
   stirring frequently, just until tender, about
   5 minutes. Reduce heat to medium. Stir

in brown sugar; cook just until sauce

begins to thicken, about 3 minutes.

3. Arrange pears in concentric circles in
   prepared pan. Gently pour butter sauce
   on top, and sprinkle with ¼ cup walnuts.


4. In a large bowl, prepare cake mix
   according to package directions; stir in
   ginger and remaining ¼ cup walnuts.
   Gently spread batter onto pears.


5. Bake until a wooden pick inserted in
   center comes out clean, 45 to 55 minutes.
   Let cool in pan for 10 minutes. Invert
   cake onto a serving plate. Garnish with
   walnuts, if desired. Serve immediately.

*We used Betty Crocker Super Moist

Chocolate Fudge Cake Mix.

Pear Walnut

Upside-Down Cake

Makes 1 (10-inch) cake

Thiscake can be made with apples,

too.Honeycrisp, Pink Lady, Fuji, and

Galaapples are good varieties to use.

Kitchen Tip