1 (29 oz.) can Barlett Pear Halves in syrup
1 (18 1/2 oz.) pkg. yellow cake mix
4 eggs
1 c. milk
1/2 c. butter, softened
2 tsp. grated orange peel

Drain pears, reserve syrup. Arrange pears in greased and floured 11 cup ring mold or Bundt pan. Combine cake mix, eggs, butter and orange peel until well blended. Beat at high speed for 2 minutes.

Pour batter over pears. Bake at 350 degrees 35-40 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack 20 minutes. Remove cake, cool. Return cake to pan, prick cake with skewer several times. Pour orange syrup over cake. Let stand 2- 3 hours. Invert cake on serving platter. Serves 12 to 15.

ORANGE SYRUP:

Combine pear syrup, 1 cup water and 1/2 cup sugar in saucepan. Bring to boil. Stir in 1 teaspoon grated orange peel and boil 5 minutes or to consistency of thin syrup. Stir in 1/2 cup orange flavored liquor if desired. Makes 2 cups.