Browned Butter Pear Cake

• 1/2 cup butter
• 1 (15 oz) can of sliced pears in light syrup
• 1 package yellow or white cake mix
• 3 eggs
• 1/4 teaspoon cinnamon
• Optional: decorations and glaze

Heat oven to 350 degrees F. Grease with a solid vegetable shortening and dust with flour, or use a baking spray with flour; set aside.

In small saucepan, over medium heat, melt butter. Continue cooking, stirring constantly until butter just begins to turn golden. Remove from heat and cool 15 minutes. Drain pear slices, reserving 1/3 cup liquid; set aside. Place pear slices in large bowl; beat on high speed until pureed (it will not be completely smooth). Add cake mix, eggs, cinnamon, cooled butter and reserved syrup. Beat on low speed 1 minute, until moistened. Increase speed to medium; beat 1-2 minutes, scraping bowl often until well mixed. Pour batter into prepared pan, spreading up into butterfly’s antennae. Bake for 45-50 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. Decorate as desired with a glaze or serve with whipped cream and fresh berries.