Dessert

Pear and Cranberry Upside-Down Cake is for Dessert.

Pear and Cranberry Upside-Down Cake takes 20 minutes to prepare.

Pear and Cranberry Upside-Down Cake takes 35 minutes to cook.

Pear and Cranberry Upside-Down Cake makes 12 servings.

The ingredients for Pear and Cranberry Upside-Down Cake are:

3 fresh pears (1lb.), pealed
6 tbsp. (18 tsp.) of Splenda Brown Sugar Blends
1 tsp. of pumpkin pie spice
1/2 cup dried cranberries
1 pkg. Pillsbury sugar-free yellow cake mix
1 pkg. Jell-O Sugar Free/Fat Free Instant Vanilla Pudding
1 cup of egg beaters
1 1/4 cups of water
1/4 cup of canola oil
OPTIONAL: Serve with fat-free whipped topping

Here is how you make Pear and Cranberry Upside-Down Cake:

1. Heat oven to 350 F. Cut pears lengthwise in half; remove cores, then cut pears lengthwise into 1/4-inch-thick slices. Arrange on bottom of 13x9-inch pan sprayed with cooking spray. Mix sugar and spice; sprinkle over pears. Top with berries.2. Beat next 5 ingredients with mixer until well blended; pour over ingredients in pan. Bake 35 min. or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool 10 min. Run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter. Gently remove pan. Cool cake slightly. *Serve topped with fat-free whipped topping.Number of Servings: 12Recipe submitted by SparkPeople user MACIELP415.

The nutritional information for Pear and Cranberry Upside-Down Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 244.9

• Total Fat: 8.3 g
• Cholesterol: 0.2 mg
• Sodium: 418.9 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 2.1 g
• Protein: 3.1 g