Fast • One Bowl

Upside-Down Poppy Seed–Pear Cake

12 servings | Prep Time: 10 Minutes | Start to Finish: 1 Hour

• ½ cup butter
• ⅔ cup packed brown sugar
• 3 medium pears, peeled, cut into ¼-inch slices
• 1 cup sliced almonds
• 1 box pound cake mix
• ⅔ cup milk
• ¼ cup butter
• 2 eggs
• 2 tablespoons poppy seed filling (from 12½-oz can)
• ⅓ cup sliced almonds, toasted

1 Heat oven to 350°F. Spray 13 × 9-inch pan with cooking spray; add ½ cup butter. Melt butter in oven 5 minutes. Stir in brown sugar until well mixed; spread evenly in pan. Arrange pear slices over sugar mixture; sprinkle with 1 cup almonds.

2 Make cake mix as directed on box, using milk, ¼ cup butter and eggs. Fold in poppy seed filling. Spoon batter over pears in pan.

3 Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Place heatproof serving plate or foil-lined cookie sheet upside down on pan; turn plate and pan over. Leave pan over cake 1 minute to allow topping to drizzle over cake; remove pan. Cool 10 minutes. Sprinkle with toasted almonds.

1 Serving: Calories 390; Total Fat 19g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 55g (Dietary Fiber 2g); Protein 5g Exchanges: 1 Starch, ½ Fruit, 2 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3½

Simple Sparkle Serve this cake warm with a scoop of ice cream so it will melt into the cake.