Bleu Door Favorite



Pear Fudge Upside Down Cake

From the kitchen of:
Barbara Jennings
Type of food:
How big a project is this?
Comments from the chef:
If making for Easter, some of the coconut can be tinted green with food coloring and used to construct 'nests' on the top of the cake. (by mixing in a little frosting) Place jellybeans inside the nests.

Pear Fudge Upside Down Cake

Servings : 9
Preparation Time : 1 hour

2 tablespoons butter
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1 can pear halves (16 oz)
1 egg
1 1/3 cups Bisquick® baking mix
2/3 cup milk
1/2 cup sugar
3 tablespoons oil
1/3 cup cocoa

Melt butter in 8-inch square baking pan. Spread evenly over bottom of pan.
Sprinkle with brown sugar and cinnamon.
Slice pear halves into 4 slices and arrange on sugar.
Blend remaining ingredients thoroughly in mixing bowl. Pour batter carefully over pears.
Bake at 350 degrees for 40 to 45 minutes.
Immediately invert onto heatproof plate.


In the top of a double boiler, mix the 1 1/2 cups sugar, egg whites, water, cream of tartar, and salt. Stir together and let stand until room temperature.
Place over boiling water and beat with a rotary eggbeater or electric mixer until blended. Increase beating while cooking until mixture becomes stiff and smooth and will stand in peaks. This takes about 7 minutes.
Remove from heat, add 1 teaspoon vanilla and beat a little longer.
Place one cake layer on cake plate and spread top with frosting. Scatter on about 1 cup of grated coconut. Add top layer of cake and spread entire outside of cake with remaining frosting. Pat remaining coconut onto frosting to completely cover cake.