From Pillsbury; Best of the Bake-Off Cookbook

Ingredients:

• 1 (29 oz) can pear halves, drained, reserving 1/2 cup liquid
• 28 vanilla caramels, unwrapped
• 2 Tbsp margarine or butter
• 1 (1 lb 2.5 oz) pkg pudding included yellow cake mix
• 1 cup water
• 1/3 cup oil
• 3 eggs
• Whipped cream
• Heath bar, crumbled

Heat oven to 350 degrees. Generously grease 13 x 9 inch pan. Slice pear halves; arrange in bottom of greased pan. In small saucepan over medium heat, melt caramels in reserved pear liquid, stirring frequently until smooth. Stir in margarine; blend well. Pour mixture evenly over pears. In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over pear mixture. Bake at 350 degrees for 35-55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, turn over onto serving plate. Try not to let it cool for longer than 5 minutes, as the pears stick to the bottom of the pan. Top with whipped cream and sprinkle with crumbled Heath bar.

***If you don’t think there is enough caramel sauce on the top of the cake after turning it out, you can make some more and top off the cake before adding whipped cream. Just remember to save some pear juice.