Pear Cream Breakfast Cake

Name: Pear Cream Breakfast Cake
Ingredients: 1 (29 ounce) can pears in heavy syrup, undrained; 1 (8 ounce) package cream cheese, softened; 1/4 cup apricot preserves; 2 tablespoons butter, softened; 1 (9 ounce) package yellow cake mix; 1/2 cup reserved pear syrup; 2 tablespoons oil; 1 egg; 1 teaspoon ground ginger

9 ingredients

6 steps

Ingredients

1 (29 ounce) can pears in heavy syrup, undrained
1 (8 ounce) package cream cheese, softened
1/4 cup apricot preserves
2 tablespoons butter, softened
1 (9 ounce) package yellow cake mix
1/2 cup reserved pear syrup
2 tablespoons oil
1 egg
1 teaspoon ground ginger

Directions

1

Preheat oven to 350 degrees.
2

Drain pears, reserving 1/2 cup of syrup.
3

Slice pears; place on bottom of 8-inch square baking pan.
4

Beat cream cheese, preserves and butter in mixing bowl at medium speed until well blended; pour over pears.
5

Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl at low speed until well blended and pour over cream cheese mixture, Bake 35-40 minutes or until golden brown.
6

Sprinkle with confectioners' sugar if desired.