Pear Cream Breakfast Cake

• 1 (29 ounce) can pears in heavy syrup, undrained
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup apricot preserves
• 2 tablespoons butter, softened
• 1 (9 ounce) package yellow cake mix
• 1/2 cup reserved pear syrup
• 2 tablespoons oil
• 1 egg
• 1 teaspoon ground ginger

1. Preheat oven to 350 degrees.
2. Drain pears, reserving 1/2 cup of syrup.
3. Slice pears; place on bottom of 8-inch square baking pan.
4. Beat cream cheese, preserves and butter in mixing bowl at medium speed until well blended; pour over pears.
5. Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl at low speed until well blended and pour over cream cheese mixture, Bake 35-40 minutes or until golden brown.
6. Sprinkle with confectioners' sugar if desired.

syrup, cream cheese, apricot preserves, butter, yellow cake, syrup, oil, egg, ground ginger

Taken from www.food.com/recipe/pear-cream-breakfast-cake-113360 (may not work)