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Sticky Pear & Ginger Cake with Caramel Sauce

  • PREP: 10 minutes
  • BAKE: 30 minutes
  • SERVES: 6


Ginger Cake Mix 5 x 500g
  • Ginger Cake Mix 5 x 500g
  • Wright's Ginger Cake Mix - 500g
  • 200ml Pear Juice
  • 60ml vegetable oil
  • 20ml Ginger Syrup
  • 3 - 4 pieces of stem ginger in syrup (optional)
  • 2 tins of pear halves in a light syrup
  • 100g Unsalted Butter
  • 75g Light Muscovado Sugar
  • 75g Dark Muscovado Sugar
  • 150ml Creme Fraiche



Method – cake

  1. Open 2 tins of pear halves and strain over a bowl to retain liquid
  2. Line a 22cm round deep baking tin with baking paper and lightly oil the surface
  3. Place the pear halves in the bottom of the tin
  4. Place the pear juice, oil, ginger syrup, chopped stem ginger and Ginger cake mix in a bowl and mix well for 2 mins until a smooth batter is formed
  5. Pour the batter over the pears and place in a preheated oven at 160’c for about 30 mins until cake is firm on top.
  6. Leave in the tin to cool

Method – Caramel sauce

  1. Place all the ingredients in a heavy based saucepan and gently heat until the sugar has melted.
  2. Turn up the heat and boil for 3-4 mins until the sauce starts to turn a golden colour (stirring occasionally)
  3. Remove from heat and allow to cool – the sauce will thicken as it cools

Turn out the cake onto a plate and carefully remove the baking paper. Cut a slice, add some sauce and enjoy!

I have only recently discovered Wright’s cake mixes. This was from a friend’s recommendation. So easy and delightful results. First time for trying the Ginger mix.
Best wishes,

Janette Button.

Deb's Tips

This is just a lovely dessert - whether served with custard or the very clever caramel sauce recipe that we recommend.

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