Upside-Down Spice Caramel Pearcake


10 or 12” Dutch Oven

350 degrees, approximately 45 minutes


Caramel ice-cream topping (squeezable)

 2- Pears sliced thin


1 package (18.25) ounces plain spice cake mix

1 cube butter (melted)

1 cup buttermilk

1/3 cup light corn syrup

2 large eggs

Spray oil   *optional parchment paper

Cut a disk of parchment to line the bottom of Dutch Oven. Spray the paper and sides of oven.

Start charcoals

Melt butter.

While butter cools, coat bottom of the Dutch Oven (parchment liner) with a good coating of the squeezable caramel topping.  Lay pears in a decorative pattern on top of caramel.

In a bowl; mix together, cake mix, melted butter, buttermilk, corn syrup, and eggs.  Gently pour this batter over the pear/caramel mixture in the Dutch Oven. 

Bake in Dutch Oven until it rises high and springs back when lightly touched.  Remove oven from charcoals and let rest for 15 minutes leaving the lid off-set for a bit of cooling. 

Gently replace lid securely and flip the oven.  This will allow the pear/caramel mixture to become your topping for serving.

Coal placement; 350 degrees, 17/top, 8/bottom

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