Upside Down Pear Yam Cake Recipe 
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Upside Down Pear Yam Cake

3 fresh pears -- cored, peeled sliced thin (about three cups)

40 caramels -- unwrapped

1 tbsp margarine

1/3 cup skim milk

1 box Betty Crocker Yellow Cake Mix

1 (15 oz) can Louisiana sweet potatoes -- drained and mashed

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 cup canola oil

1 1/3 cups water

1 large egg

3 large egg whites

Preheat the oven to 350 degrees. Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour.

Slice the pear halves and arrange along the bottom of the pan.

In a small saucepan or the microwave, combine the caramels, margarine and milk. Place over a low heat or in the microwave until melted and smooth. Pour the mixture evenly and carefully over the pears.

In a large mixing bowl, combine the cake mix, mashed yams, cinnamon, nutmeg, oil, water, egg and egg whites, mixing until well-blended. Spoon the yam batter evenly over the pears.

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Cool 5 minutes and go around the edges with a knife. Invert onto a large serving platter and serve hot.

 AUTHOR: Jerseygirl

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