The delicious pears and the hint of spicy yams along with a caramel topping will make this low-fat cake a favorite.

Upside Down Pear Yam Cake

3 fresh pears, cored, peeled and sliced thin (about 3 cups)

40 soft caramels, unwrapped

1 tablespoon margarine or butter

1/3 cup skim milk

1 (18.25-ounce) package Reduced Fat Yellow Cake Mix

1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup canola oil

1 1/3 cups water

1 large egg

3 large egg whites

1. Preheat the oven to 350°F (175°C). Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray and dust with flour.
2. Slice the pear halves and arrange along the bottom of the pan.
3. In a small saucepan or the microwave, combine the caramels, margarine and milk. Place over a low heat or in the microwave until melted and smooth. Pour the mixture evenly and carefully over the pears.
4. In a large mixing bowl, combine the cake mix, mashed yams, cinnamon, nutmeg, oil, water, egg and egg whites, mixing until well-blended.
5. Spoon the yam batter evenly over the pears.
6. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes and go around the edges with a knife. Invert onto a large serving platter and serve hot.

Makes 18 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe courtesy of Louisiana Sweet Potato Commission.