This post is sponsored by Tony Chachere’s, but opinions are 100% my own.
Pears are the underestimated fall fruit in my opinion. I feel like all I hear about are apples and pumpkin at this time of year, but I am here to change that mindset friends because pears are glorious right now and I can’t get enough! Sure they are delicious on their own as a snack, but when you use them to make delicious fall baked goods…well now you are onto something special! This is the time of year when I get the baking bug and I find myself wanting to bake all the cozy goods and have my house smelling of warm and inviting spices from now until Christmas. That’s why I partnered with Tony Chachere’s to bring you the coziest Thanksgiving dessert that you are going to want add to your holiday menu. My Spiced Pear Skillet Cake is not only super easy to make thanks to Tony Chachere’s Creole Hush Puppy Mix, but it’s also beautiful and full of flavor too!
Skillet cakes are my jam, and they should be yours too if you are a little intimidated to bake “real” cakes. You simply throw all of the ingredients into an oven safe skillet and then pop into an oven. It comes out perfect, looks gorgeously rustic served right in it’s skillet, and it doesn’t hurt that clean up is a breeze too.
This recipe was inspired by a traditional cornmeal cake which is similar to a mix between a coffee cake and a cobbler! Because Tony Chachere’s Crispy Hush Puppy mix’s base is cornmeal too, it sparked a fun idea for a shortcut in the baking department. Turns out it works amazing and was a hit with all of my taste testers. This is a cake that I will be making for years to come because it is seriously that good and really couldn’t be simpler to make.
The hush puppy mix gets a dessert makeover with the help from our little friends cinnamon, all spice, and ginger, making it perfectly suitable for any holiday table! The pears add that quintessential fall flavor profile and keeps the cake super moist inside. I top it with a few extra pear slices to make it extra fancy and then when it comes out of the oven, it gets a good sprinkling of powdered sugar! If you really want to take it over the top, add a scoop or two of vanilla ice cream while the cake is still warm. I highly recommend it.
You can take my word for it or you can just make this cake and see for yourself! It is truly a beautiful dessert that is worthy of any Thanksgiving spread and you are going to love it!
Ingredients:
1 Box Tony Chachere’s Crispy Creole Hush Puppy Mix
1 Cup Brown Sugar
1 Tbsp. Cinnamon
1/4 Tsp. Ground Ginger
1 Tsp. All Spice
1 Tsp. Vanilla Extract
4 Tbsp. Melted Butter
1 Egg
3/4 Cup Milk
1 Cup Diced Pear + slices for garnish
Powdered Sugar for dusting
Directions:
Preheat oven to 350 degrees.
Mix Tony Chachere’s Crispy Creole Hush Puppy Mix, brown sugar, cinnamon, ginger, and all spice in a large bowl.
In another bowl mix together vanilla, butter, egg, and milk. Whisk to combine.
Fold wet ingredients into the dry ingredients and then fold in diced pear.
Butter a 9” iron skillet.
Pour batter into the skillet and then top with more fresh pear slices.
Bake for 25-35 minutes until cake is cooked through.
Let cool completely and then sprinkle with powdered sugar.
Bring your Thanksgiving dessert to the next level and make my Spiced Pear Skillet Cake this year and watch your guests be wowed.
