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Upside Down Cherry-Pear Cake
1 can (540 mL) cherry pie filling
1 can (15 oz) pear halves, drained
3/4 cup (175 mL) slivered almonds
1/4 cup (50 mL) butter or margarine, melted
1 cup (250 mL) sugar
1 cup (250 mL) Bisquick* mix
1/4 tsp (2 mL) ground cinnamon
4 cups (1 L) vanilla ice cream
Heat oven to 350°F. Grease 8-inch (22 cm) square baking dish. Spread cherry pie filling in baking dish. Arrange pear halves, cut side up, over pie filling. Bake about 20 minutes or until filling is hot.
Meanwhile, in food processor or blender, cover and process almonds until finely ground. In medium bowl, mix butter, sugar, Bisquick mix, almonds, cinnamon and eggs with spoon.
Spoon batter over hot pie filling and pears. Bake 40 to 45 minutes or until cherries are bubbly and toothpick inserted in centre of cake comes out clean. Let stand 10 minutes.
Run sharp knife around edges of baking dish to loosen. Place heatproof serving plate upside down onto baking dish; turn plate and dish over. Let dish remain over cake a few minutes so topping can drizzle over cake. Serve warm with ice cream.
This easy-to-make dessert can also be prepared with apple or blueberry pie filling.
No nutrition information available for this recipe
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