Make pear cake: Preheat oven to 350 and
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.
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.
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.
ine a 8 inch square cake pan with parchment paper.
ube pan. Drain 1 can pear halves, reserving 1/3 cup
and vanilla.
Add the pear mixture to the flour mixture
n low speed just until cake mix is moistened.
Blend
small bowl, toss the pear with the cardamom, then set
up bundt pan.
Cut pear halves in half. Decoratively place
Pour the entire can of pears-- juice and all-- into a blender or food processor. Pulse until you reach the desired consistency, I do a few rough chops to get them mostly pureed but still a little bit of fruit in there.
Add the honey and spices and pulse again.
Pour into ice pop molds for pear-sicles, or silicone cups or ramekins for Italian ice style, and freeze for at least 4-6 hours or overnight. This yields about two generous servings, or 5-6 2-oz ice pops.
9-inch round cake pan.
Slice pear halves in half
Preheat the oven to 350\u00b0F. Lightly grease and flour a 9 inch springform pan. Line base and sides with baking paper.
Combine flour and sugar in a large bowl. Lightly fold cream, eggs and vanilla into dry ingredients with a wooden spoon until combined. Stir fruit through and pour into prepared pan.
Sprinkle top with nuts and bake cake for 45-50 mins, until cooked when tested with a skewer.
Cool in pan for 5 mins before removing to a wire rack to cool completely. Dust with powdered sugar and serve warm with custard.
Arrange lettuce and kale leaves.
Top with pear halves.
Place 1 tablespoon mayonnaise on top of each half.
Sprinkle
each half with 1 tablespoon of cheese.
Makes 4 servings.
r a 9-inch cake pan.
Mix pear slices and amaretto
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
nd turn pan over, releasing cake onto a plate.
**For
Combine flour, sugar and baking powder. Set aside. In another bowl, mix the milk, eggs and oil. Combine both bowls and put mixture in a pie plate that was previously buttered. Peel pear and cut thin slices to put on top of cake. Add slices of butter and sprinkle maple flakes on top of cake if wanted. I sometimes add dried cranberries or fresh blueberries to. Put in preheated oven at 350 for about 35 -40 minutes.
Prepare cake as directed in 13x9 pan,