Pear Cream Breakfast Cake

July 30, 2013

285

Just for something different, I tested this breakfast cake (who isn’t all over cake for breakfast?) and the family loved it. The added ginger gives it just enough zing to balance the sweetness of the pears and cake. Serve with a splash of milk to make it even more breakfast-y … or serve as dessert! No matter how you serve this, you can’t go wrong.

29 oz. canned pear halves in heavy syrup, undrained
8 oz. cream cheese, softened
1/4 c. apricot preserves
2 tbsp. margarine or butter
9 oz. yellow cake mix
2 tbsp. oil
1 egg
1 tsp. ground ginger

Preheat oven to 350°F. Drain pears, preserving 1/2 c. syrup. Slice pears; arrange on bottom of 8-inch square baking pan. Beat cream cheese, preserves and margarine in small mixing bowl at medium speed with...
See the full directions on my site

Nutritions

Calories
423

Sodium
427mg
17% DV

Fat
23g
36% DV

Protein
6g
13% DV

Carbs
39g
13% DV

Fiber
4g
18% DV

Snack Baked