Pear Cream Breakfast Cake

Name: Pear Cream Breakfast Cake
Yield: 10.0
Ingredients: 29.0 ounce Canned Pear Halves In Heavy Syrup; 8.0 ounce Philadelphia Cream Cheese; 0.25 cup Kraft Apricot Preserves; 2.0 tablespoon Parkay Margarine; 9.0 ounce Yellow Cake Mix; 2.0 tablespoon Oil; 1.0 Egg; 1.0 teaspoon Ground Ginger

Pear Cream Breakfast Cake — a community recipe on Potlikkr.

🍽 Serves 10.0

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Ingredients

29.0 oz Canned Pear Halves In Heavy Syrup
8.0 oz Philadelphia Cream Cheese
0.25 cup Kraft Apricot Preserves
2.0 tbsp Parkay Margarine

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Method (preview)

1
Preheat oven to 350F.
2
Drain pears, reserving 1/2 cup of syrup. Slice the pear; place on the

bottom of an 8-inch square baking pan.

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