Sandra's Caramel Pear Upside Down Cake

Those pears you canned last summer will be perfect in this delicious confection. You could probably substitute peaches for the pears for a nice change.

• Ready In: 50 mins
• Serves: 10-12
• Yields: 2 cakes

Ingredients

• Topping

• 2⁄3 cup sugar
• 1⁄3 cup  melted butter
• 1⁄4 cup corn syrup
• 10 -14  slices pears

• Cake

• 1⁄2 cup butter
• 2  eggs
• 1⁄2 cup  pear juice
• 1⁄2 cup milk
• 1⁄2 teaspoon  almond flavoring
• 2  cups white flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt

Directions

1. Melt butter and combine with sugar and corn syrup in the bottom of 2 round cake pans.
2. Arrange fresh or canned pears pieces on top. (Peel and core, if fresh).
3. Preheat oven to 350°F.
4. Beat butter with eggs and wet ingredients in a large measuring cup or small bowl.
5. In a larger bowl, mix dry ingredients, then add butter mixture to it, combining well.
6. Pour into pans over the pear mixture.
7. Bake for about 30-40 minutes.
8. Loosen and invert over a serving plate; dust with confectioners sugar, if desired.