Pear Breakfast Cake

1 (29 oz.) can pear halves in heavy syrup, undrained
1 (8 oz.) pkg. cream cheese, softened
1/4 c. apricot preserves
2 tbsp. margarine
1 (9 oz.) pkg. yellow cake mix
2 tbsp. oil
1 egg
1 tsp. ground ginger

Heat oven to 350 degrees. Drain pears; reserve 1/2 cup syrup. Slice pears. Place on bottom of 8 inch square pan. Beat cream cheese, preserves, and margarine in small mixing bowl on medium speed with electric mixer until well blended. Pour over pears. Beat cake mix, reserved syrup, oil, egg, and ginger in large mixing bowl at low speed with electric mixer until well blended. Pour over cream cheese mixture. Bake 35 to 40 minutes until golden brown. Serve warm with half & half.

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