Honey-Glazed Pear Upside Down Cake

-  2 Tbsp. I Can't Believe It's Not Butter!® Spread -  1/4 cup honey -  2 tsp. lemon juice -  3 Bosc pears, peeled, quartered, cored and thinly sliced -  1/4 tsp. fresh thyme leaves or 1/8 tsp. dried thyme leaves, crushed -  1 cup sugar -  1 tsp. grated lemon peel -  2 eggs -  1 cup all-purpose flour -  1/2 cup I Can't Believe It's Not Butter!® Spread, melted

Preheat oven to 350°. Spray 9-inch nonstick cake pan with cooking spray; set aside.

Cook 2 tablespoons I Can't Believe It's Not Butter!® Spread, honey and lemon juice in 12-inch nonstick skillet over medium-high heat, stirring constantly, 4 minutes or until dark golden brown. Add pears and thyme and cook, stirring frequently, 7 minutes or until pears are golden and coated with sauce. Turn into prepared cake pan; set aside.

Combine sugar with lemon peel with wire whisk in medium bowl. Whisk in eggs, then flour just until combined. Whisk melted I Can't Believe It's Not Butter!® Spread into flour mixture, then pour over pears.

Bake 35 minutes or until top of cake is golden and toothpick inserted in center comes out clean. Cool 15 minutes on wire rack. Run knife around edge of cake to loosen. Invert cake onto serving plate.