Here is my submission for October featuring baked goods. This came from a cookbook I received recently after hosting a Pampered Chef party (love that stuff!). It is from the Fall/Winter 2011 Season’s Best Cookbook.
It originally calls for use of a microwave but I’m going to include directions for the oven version.
- 1/3 cup, plus 1 tbsp veggie oil
- 1 29 oz can of pear halves
- 1 pkg spice cake mix (18.25 oz)
- 2 tsp ground ginger
- 3 eggs
- 1/2 cup of molasses
- 1/2 cup of butterscotch or caramel sauce (I used ice cream topping)
Preheat oven to 350 degrees. Brush a bundt cake pan with the 1 tbsp of oil. Drain the can of pears and blot dry with a paper towel. Slice 4 of the pear halves into sixteen pieces. Arrange pear slices in a circular pattern in the bottom of the bundt cake pan.
Place the remaining pears in a food processor. Blend until smooth. Scoop puree out into a one cup measuring cup. Fill with water to measure 1 cup. Set aside.
In a large bowl, combine cake mix, ginger, pear mixture, eggs, molasses and remaining 1/3 cup of oil. Whisk until well blended. Slowly pour batter into pan. Bake for 40 to 45 minutes, or until a tooth pick inserted near the center comes out clean. Let cool for 20-30 minutes. Invert onto plate and drizzle caramel or butterscotch sauce over top.
You’ll have to excuse the gray line at the bottom of the pictures. These were taken with a new cellphone camera and I’m not quite sure why this is only happening with WordPress. Regardless, the cake turned out very moist and tasty. I would, however, use only 1/4 cup of molasses in the recipe because I found the cake to be very much on the sweeter side. You are adding an additional sweet ingredient to an already sweetened cake mix.
Hope you enjoy this as much as we did.