Pear Upside Down Pumpkin Cake by Dachshundlady

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Pear Upside Down Pumpkin Cake
Submitted by dachshundlady on May 02, 2013 at 2:56 pm

I combined a tweaked pumpkin cake recipe from the Yankee Church Supper Cookbook with Paddy's pear upside down cake. Voila.

Topping
1/3 cup melted butter
3/4 cup brown sugar
large can of sliced pears, drained
2 Table crystallized ginger, optional

Cake
1/2 cup soft butter
1 1/2 cup sugar
2 eggs
1 cup mashed pumpkin
2 cups AP flour
1 teas ginger
1/2 teas cinnamon
1/4 teas each
nutmeg
cloves
allspice
1/2 teas salt
3 teas baking powder
3/4 cup milk or buttermilk
1/2 teas baking soda (added with last addition of dry)

Preheat oven to 350F

For "topping", in a GREASED 11" cast iron pan or 10 x 10 square pan put n melted butter. Sprinkle with brown sugar, arrange drained pears over sugar and sprinkle crystallized ginger among pears, if desired.
For cake, in medium bowl mix together dry ingredients except baking soda. Soda will be added later with the last addition of dry ingredients.

In large bowl cream butter and sugar. Add eggs and beat. Stir in pumpkin. Then add dry ingredients in fourths mixing alternately with milk, adding baking soda with the last fourth of the dry ingredients.

Pour batter over pears.

Bake 350 for 45-55 depending on your oven.

Cool 15 minutes, run knife around edges and then invert onto a big plate. Carefully remove pan and scrape any "hangers on" back onto top of cake.

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