Ingredients for Pear Cream Breakfast Cake
- Pears In Heavy Syrup
- Cream Cheese
- Apricot Preserves
- 1 cup (2 sticks) unsalted butter, softened
- Yellow Cake Mix
- Pear Syrup
- Oil
- Egg
- Ground Ginger
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How to Make Pear Cream Breakfast Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Peel, core, and slice the pears. Gently fold the pear slices into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
137g
Fat
46g
Carbs
17g
