SPICED PEAR CAKE
Found in Family Circle Magazine, November 8, 2005














Makes: 12 servings
Prep: 10 minutes
Bake: at 350 F for 40 minutes
Microwave: 15 seconds

1 can (15.25 ounces) pear slices in heavy syrup
1 box (18.25 ounces) carrot or spice-cake mix
3 eggs
1/2 cup vegetable oil (Note: I substituted 1/2 cup applesauce for a lower-calorie version.)
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 cup plue 2 tablespoons chopped walnuts
3/4 cup prepared white frosting (from 1-pound can)

1. Heat oven to 350 F. Coat a 10-inch bundt pan with nonstick cooking spray. Drain pears and pat dry. Chop coarsely.
2. Combine cake mix, 3/4 cup water, eggs, oil, ginger and salt. Stir until smooth. Stir in 1/2 cup of the walnuts and the pears. Pour into prepared pan.
3. Bake at 350 F for 40 minutes, or until slightly crowned and a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes, then invert cake onto rack, remove pan, and cool completely.
4. Once cake has cooled, place prepared frosting in a small bowl or glass measuring cup. Melt frosting in microwave on HIGH for 15 seconds, or until pourable consistency. Stir until smooth. Slowly pour over cooled cake, allowing frosting to drip down side. Sprinkle with remaining 2 tablespoons walnuts. Refrigerate cake slightly before serving for easier slicing.

Per serving: 388 calories; 19 g fat (4 g sat); 5 g protien; 50 g carbohydrate; 1 g fiber; 459 mg sodium; 64 mg cholesterol.