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| 1/3 cup (75 mL) plus 1 tbsp (15 mL) vegetable oil, divided |
| 1 can (29 oz or 540 mL) pear halves |
| 1 pkg (18.25 oz or 510 g) spice cake mix |
| 2 tsp (10 mL) ground ginger |
| 3 eggs |
| 1/2 cup (125 mL) molasses |
| 1/2 cup (125 mL) Butterscotch Rum Sauce or Caramel Sauce |
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- Brush Stoneware Fluted Pan with 1 tbsp (15 mL) of the oil using Silicone Basting Brush. Drain pears using medium Stainless Mesh Colander; blot pears dry with paper towels. Using Utility Knife, slice four of the pear halves lengthwise into quarters for a total of 16 slices. Arrange pear slices in a circular pattern over bottom of pan. Place remaining pears in Food Processor; cover and pump handle until smooth. Spoon pear puree into (1-cup/250-mL) ; add enough water to puree to measure 1 cup (250 mL).
- In large Bamboo Fiber Mixing Bowl, combine cake mix, ginger, pear mixture, eggs, molasses and remaining 1/3 cup (75 mL) oil; whisk until well blended using Stainless Whisk. Slowly pour batter into prepared pan. Microwave on HIGH 10–12 minutes or until wooden pick inserted near center comes out clean. Carefully remove pan from microwave; cool cake in pan 10 minutes.
- Center Large Round Platter over pan and carefully invert; remove pan. Drizzle sauce over cake.
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| Yield: 16 servings |
| Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 43 g, Fiber 1 g, Protein 3 g |
Cook’s Tip: To bake in a conventional oven, preheat oven to 350°F (180°C). Prepare batter as directed; bake 40–45 minutes or until wooden pick inserted near center comes out clean.
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