Pear-Lemon Breakfast Cake

Yield: 48 Servings


  • 12 oz. (1-1/2 cups) Brown sugar
  • 5 oz. (1-1/4 cups) All-purpose baking mix (such as Bisquick)
  • 4 oz. (1/2 cup) Butter or margarine, cold, cut in bits
  • CAKE
  • 3-1/4 lb. (2-3/4 qt.) All-purpose baking mix (such as Bisquick)
  • 1 cup Sugar
  • 3 cups Milk, low fat (2%)
  • 4 Eggs
  • 4 tsp. Lemon extract
  • 3 lb. Pacific Northwest Canned Pear Slices, drained

    To make topping, combine sugar, baking mix and butter until mixture resembles coarse crumbs; reserve in refrigerator. To make cake, combine dry ingredients. Beat milk, eggs and lemon extract into dry ingredients until just mixed. Pour batter into greased 18" x 26" x 1" sheet pan. Press sliced pears, rounded side up, into batter in rows. Evenly crumble reserved topping over pears. Bake at 375°F until top has browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool; cut into 3" x 3" squares.

    NUTRITION (Per Serving)
    Calories: 209
    Calories from Fat: 27
    Fat: 3g
    Saturated Fat: 2g
    Cholesterol: 24mg
    Sodium: 306mg
    Carbohydrate: 41g
    Dietary Fiber: 2g
    Sugar: 18g
    Protein: 5g
    Vitamin A: 4% DV
    Vitamin C: 0% DV
    Calcium: 7% DV
    Potassium: 6% DV
    Iron: 7% DV