Pear Upside-Down Cake
3 fresh pears, peeled
¾ cup packed brown sugar
1 teaspoon pumpkin pie spice
½ cup dried cranberries
1 pkg. (2-laye4rr size) yellow cake
1 small pkg. Vanilla instant pudding mix
4 eggs
1 ¼ cups water
¼ cup oil
2 cups thawed whipped topping
Preheat oven to 350. Cut pears lengthwise in half. Remove cores; cut pears lengthwise into 1/4” thick slices. Arrange on the bottom of a 13x9” pan sprayed with cooking spray. Mix brown sugar and spice; sprinkle over pears. Top with cranberries. Beat cake mix, pudding mix, eggs, water and oil with mixer until well blended. Pour over ingredients in pan. Bake 35 minutes. Cool 10 minutes; run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter and gently remove pan. Cool cake slightly; top with thawed whipped topping.
