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Ingredients

• 1/2 cup  packed brown sugar
• 1/4 cup  margarine or butter, melted
• 1 teaspoon  cornstarch
• 1 16-ounce can  pear halves in light syrup
• 1-1/2 cups  all-purpose flour
• 1-1/2 teaspoons  pumpkin pie spice
• 1 teaspoon  baking soda
• 3/4 teaspoon  baking powder
• 4   egg whites
• 1 cup  sugar
• 1 cup  canned pumpkin
• 1/2 cup  cooking oil

Description

Invert The Pumpkin Cake Onto A Platter To Reveal The Gooey Pear Topping. Serve The Upside-down Cake Warm With Whipped Cream.

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