This recipe is from Jeanne of Bliss Blog

With pears so readily available now in the fall...... I came across this recipe sent to me by a dear friend....
Pear Cream Breakfast Cake presented by A Victorian Lady Inn Bed & Breakfast

29 oz. can pear halves in heavy syrup, undrained
8 oz. package cream cheese, softened
1/4 cup apricot preserves
2 tablespoons butter, softened
9 oz. package yellow cake mix
1/2 cup reserved pear syrup
2 tablespoons oil
1 egg
1 teaspoon ground ginger

Preheat oven to 350 degrees. Drain pears, reserving 1/2 cup of syrup. Slice pears; place on bottom of 8-inch square baking pan. Beat cream cheese, preserves and butter in mixing bowl at medium speed until well blended; pour over pears. Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl at low speed until well blended and pour over cream cheese mixture. Bake 35-40 minutes or until golden brown. Sprinkle with confectioner's sugar if desired.

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