Pear-Gingerbread Cake

This warm, spiced microwave cake is crowned with pears and finished with our Butterscotch Rum Sauce for a special treat.


  • 1/3 cup (75 mL) plus 1 tbsp (15 mL) vegetable oil, divided
  • 1 can (29 oz/540 mL) pear halves
  • 1 pkg (18.25 oz/510 g) spice cake mix
  • 2 tsp (10 mL) ground ginger
  • 3   eggs
  • 1/2 cup (125 mL) molasses
  • 1/2 cup (125 mL) caramel sauce


  1. Brush Stoneware Fluted Pan with 1 tbsp (15 mL) of the oil using Chef's Silicone Basting Brush. Drain pears using medium Stainless Mesh Colander; blot pears dry with paper towels. Using Utility Knife, slice four of the pear halves lengthwise into quarters for a total of 16 slices. Arrange pear slices in a circular pattern over bottom of pan. Place remaining pears in Manual Food Processor; cover and pump handle until smooth. Spoon pear puree into (1-cup/250-mL) Easy Read Measuring Cup; add enough water to puree to measure 1 cup (250 mL).

  2. In large Bamboo Fiber Mixing Bowl, combine cake mix, ginger, pear mixture, eggs, molasses and remaining 1/3 cup (75 mL) oil; whisk until well blended using Stainless Whisk. Slowly pour batter into prepared pan. Microwave on HIGH 10-–12 minutes or until wooden pick inserted near center comes out clean. Carefully remove pan from microwave using Silicone Oven Mitts; cool cake in pan 10 minutes.

  3. Center Simple Additions® Large Round Platter over pan and carefully invert; remove pan. Drizzle sauce over cake.


  • 16  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 260, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 1 g, Protein 2 g

Cook's Tips:

To bake in a conventional oven, preheat oven to 350°F (180°C). Prepare batter as directed; bake 40-–45 minutes or until wooden pick inserted near center comes out clean.

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