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Ingredients
- 1 lb Canned Sliced Pear Sauce*
- 1 pkt Gingerbread Mix
- 1/2 c. Herman
- 1/2 c. Water
- 1/4 c. Pear Juice
Directions
- *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 in Herman, water and juice and beat vigorously with form or possibly spoon until well-blended.
- Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or possibly till done at 350 deg.
- Don't overbake! Cold on rack for 10 min; run knife blade around cake edge to loosen and invert cake over plate. Serve hot with whipped cream and lemon sauce (recipe to follow).
- LEMON PUDDING SAUCE: 1 sm. pkg. Lemon Pudding & 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 in butter and cold slightly. Thin with rest of pear juice.
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