PEAR-GINGER UPSIDE DOWN CAKE

1/3 c. packed brown sugar
1/4 c. ground cinnamon
1 c. water
1 tbsp. cooking oil
1/4 c. butter
2 pears, peeled, cored & sliced
1 egg
1 (14 1/2 oz.) pkg. gingerbread mix

MICRO-CONVENTIONAL COOKING: In Tupperware low roasting pan place the brown sugar, butter, cinnamon and pear slices. Micro-cook, covered with waxed paper on 100% power (High) for 2 minutes, stirring once with wooden or plastic spoon. Rearrange pears in a single layer. In small Mix-N-Store Pitcher combine water, egg and oil. Add gingerbread mix; stir until mixture is blended. Carefully pour over pears. Bake, uncovered in a 350 degree oven for about 25 minutes or until cake tests done. Cool in roasting pan for 5 minutes. Cut into squares. To serve, invert cake pieces onto individual plates. Makes 12 servings.