This is our quick fruit-filled twist on The Boulder Dushanbe Teahouse's excellent gingerbread. Sometimes we add a dollop of whipped cream.
1 tablespoon unsalted butter, softened
1 tablespoon packed dark brown sugar
1 15-ounce can pear halves, drained and sliced lengthwise
1 14 1⁄2-ounce box gingerbread mix
Preheat oven to 350°F. Spread butter over the bottom and sides of an 8-inch square pan. Sprinkle brown sugar over bottom of pan. Lay the pear slices in one layer over the brown sugar.
Prepare the gingerbread mix according to package directions. Pour batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 5 minutes. Run a sharp knife along the sides of the pan. Place a serving plate, upside down, over the top of the pan and invert the cake onto the plate.
Servings: 6 to 9
from Recipes from the Road
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