Ingredients Jump to Instructions ↓

  1. 1 lb Canned Sliced Pear Sauce*

  2. 1 pk Gingerbread Mix

  3. 1/2 c Herman

  4. 1/2 c Water

  5. 1/4 c Pear Juice

Instructions Jump to Ingredients ↑

  1. We weren’t quite sure what sliced pear sauce would be, so we just used sliced pears instead. It still tasted good. Drain pears. Reserve syrup. Butter an 8′ x 8′ x 2′ baking pan generously. Arrange pear slices in circle around pan bottom and pour 1/4 C. pear juice over the pear sections. Empty mix into bowl and add Herman, water and juice and beat vigorously with form or spoon till well-blended. Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or until done at 350 deg. Do not overbake! Cool on rack for 10 minutes; run knife blade around cake edge to loosen and invert cake over plate. Serve warm with whipped cream and lemon sauce (recipe to follow). LEMON PUDDING SAUCE: 1 sm. pkg. Lemon Pudding and Pie filling (not Instant); reserved pear juice, measured; and 2 Tbs. Butter Mix ingredients according to package except use 1/4 C. less sugar to prepare the mix. Cook pudding according to directions; add butter and cool slightly. Thin with rest of pear juice. FROM: Karen Cozatt, Courtesy of LEE SACK (JDBF28B). Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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