December Recipes

Pear and Pistachio Upside-Down Cake

Pear and Pistachio Upside Down Cake
Hands On:
25 minutes
Total Time:
70 minutes


  • ¼ cup roasted and salted shelled pistachios, chopped; plus additional for garnish
  • 2 Anjou pears, cored and thinly sliced
  • ¼ cup Hy-Vee unsalted butter
  • ½ cup Hy-Vee brown sugar, packed
  • ¼ cup Hy-Vee Select 100% pure maple syrup
  • 1 (16.5-oz.) pkg. Hy-Vee extra moist spice deluxe cake mix
  • 1 water
  • ⅓ cup Hy-Vee vegetable oil
  • 3 Hy-Vee large eggs
Add Ingredients to Cart


Preheat oven to 350°. Lightly spray a 9-inch round cake pan with nonstick spray.
Place ¼ cup pistachios in center of cake pan. Arrange pear slices in a circular fashion around pistachios, slightly overlapping slices.
Melt butter in a small saucepan over medium heat. Stir in brown sugar and maple syrup; cook over medium-low heat for 2 minutes or until sugar dissolves. Pour over pears in cake pan; set aside.
Bake 35 to 45 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Run a knife along edge of pan to loosen cake. Place a serving plate on top of cake pan; carefully invert cake pan onto plate. Remove cake pan. Garnish with additional chopped pistachios, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 55mg 18%
Sodium: 260mg 11%
Total Carbohydrate: 49g 18%
Dietary Fiber: 1g 4%
Sugars: 33g 66%
Protein: 3g 6%

Similar Recipes