1 lb Canned Sliced Pear Sauce* 1/2 c Water
1 pk Gingerbread Mix 1/4 c Pear Juice
1/2 c Herman
*We weren’t quite sure what sliced pear sauce would be, so we just
used sliced pears instead. It still tasted good.
Drain pears. Reserve syrup. Butter an 8″ x 8″ x 2″ baking pan
generously. Arrange pear slices in circle around pan bottom and pour
1/4 C. pear juice over the pear sections.
Empty mix into bowl and add Herman, water and juice and beat
vigorously with form or spoon till well-blended.
Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or
until done at 350 deg.
Do not overbake! Cool on rack for 10 minutes; run knife blade around
cake edge to loosen and invert cake over plate. Serve warm with
whipped cream and lemon sauce (recipe to follow).
LEMON PUDDING SAUCE: 1 sm. pkg. Lemon Pudding & Pie filling (not
Instant); reserved pear juice, measured; and 2 Tbs. Butter
Mix ingredients according to package except use 1/4 C. less sugar to
prepare the mix. Cook pudding according to directions; add butter
and cool slightly. Thin with rest of pear juice.
FROM: Karen Cozatt, Courtesy of LEE SACK (JDBF28B).
Yields
1 servings