Raisin And Pear Upside-Down Gingerbread Cake

• 1/3 cup butter
• 3/4 cup firmly packed brown sugar
• 1 (29-ounce) can pear halves, drained and sliced
• 1/2 cup raisins
• 1/3 cup walnuts, coarsely chopped
• 12 maraschino cherries, halved
• 1 (14.5-ounce) package gingerbread cake mix
• 1 cup water
• 1 large egg

1. Melt butter in a 12-inch cast-iron skillet over low heat. Sprinkle evenly with brown sugar. Arrange pear slices over sugar; top with raisins, walnuts, and cherries.
2. Stir together cake mix, water, and egg until moistened; pour over pears. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in center comes out clean.
3. Invert immediately onto a serving platter. Cool before serving.
4. Tip: Make sure pears are well drained before arranging in skillet.

butter, brown sugar, pear halves, raisins, walnuts, maraschino cherries, gingerbread cake, water, egg

Taken from www.myrecipes.com/recipe/raisin-pear-upside-down-gingerbread-cake (may not work)