ides of 9-inch square cake pan. Add butter and melt
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
ith brown sugar. Pat the pear halves dry with paper towels
and pear slices.
Coat a 9\" x 2\" round cake pan
Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans.
Arrange fresh or canned pears pieces on top. (Peel and core, if fresh).
Preheat oven to 350\u00b0F.
Beat butter with eggs and wet ingredients in a large measuring cup or small bowl.
In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well.
Pour into pans over the pear mixture.
Bake for about 30-40 minutes.
Loosen and invert over a serving plate; dust with confectioners sugar, if desired.
r one 10-inch round cake pan with non-stick cooking
late on top of the cake and flip carefully.
Drain pears; save juice.
Coat a 9-inch ovenproof skillet with nonstick cooking spray.
Place 1 1/2 tablespoons of pear juice in bottom of skillet and distribute evenly.
Sprinkle the brown sugar evenly over pear juice.
Arrange 10 pear halves over the brown sugar with the cut side down and the widest part of pears toward outer edge.
Fill in center with pecan halves, if desired.
rease a 7 inch square cake pan and line base and
nd sugar in 8-inch cake pan.
Melt butter over
kes in fluted cake pans per the cake mix instructions.
omes out clean.
Cool cake in pan on a wire
Pre-heat over to 350\u00b0F In a mixing bowl, combine sugar and flour. Beat in eggs. Add vanilla and pear juice. Beat in spices and pears, mix until well incorporated, but still chunky. Fold in by hand, toasted nuts. Pour into greased bundt pan. Bake in oven for 50-60 minutes, or until a tester comes out clean. To make glaze, stir together all ingredients and drizzle over cake while hot.
Serving suggestions: Serve warm with hot coffee or sliced cold and spread with cream cheese, to make a tea sandwich.
olor and set aside.
CAKE:
In lg bowl beat
ooking spray.
Combine spice cake mix, 1 cup water, eggs
f the syrup. Cut each pear half into 4 pieces.
Melt butter in 13 x 9 x 2-inch pan.
Sprinkle brown sugar evenly in pan.
Drain pineapple (save juice).
Arrange pineapple slices with cherry halves in center on sugar mixture.
Add water to pineapple juice to make the water called for on cake recipe. Make cake batter.
Pour over fruit.
Bake at 350\u00b0 for 45 to 50 minutes.