Have you ever encountered pomegranate molasses at an ethnic market? It's a syrup entirely from pomegranate juice, so it's an interesting way to incorporate the nutrients from this superfood into your baking. Although it has molasses in the name, it's not terribly sweet.
I managed to find some recently at a Pakistani/Indian food market, so I threw on an apron and got to work on an easy-to-make cake. The following has been adapted from the Old-Fashioned Pear and Ginger Cake recipe found in The Cake Mix Doctor by Anne Byrn:
3/4 cup dark brown sugar
3/4 stick butter (6 tbsp), melted
1 sm.can pear halves, sliced thickly
1 cooking apple (such as granny smith), sliced thinly
1pkg. yellow cake mix
1 cup whole milk
1/3 cup pomegranate molasses
1 tsp. ground ginger
1 tsp. cinnamon
1. Preheat oven to 350°F. Rack should be in the middle of the oven.
2. Spread the bottom of a 9 x 13 pan with an even coating of melted butter and brown sugar. Arrange the bottom of the pan with sliced fruit. I sliced the pear thickly and the apple thinly to even out the cooking times (the pears were already cooked until soft during the canning process).
3. Mix remaining ingredients in a large mixing bowl until well combined. Pour over the fruit.
4. Bake 43-46 minutes - until the cake springs back lightly when pressed and starts to pull away from the sides of the pan. Cool for 10 minutes before serving.
Serving Suggestion: Flip the cake upside down so that the fruit slices are visible on top.