Drain pears, reserving liquid. Cut pears into bite-size pieces. Set aside.
In medium mixing bowl, stir together dry gingerbread mix and the 1 cup KELLOGG'S ALL-BRAN cereal. Add enough water to reserved pear syrup to measure 1 1/4 cups. Add syrup-water mixture, egg and oil to dry mixture and beat until well blended. Pour into 9 x 9 x 2-inch baking pan coated with cooking spray and floured. Sprinkle pear pieces evenly over batter.
Bake at 350° F about 35 minutes or until wooden pick inserted near center comes out clean.
While cake is baking, prepare topping. In medium mixing bowl, combine the 3/4 cup cereal, brown sugar, coconut, margarine and milk.
Spread topping on warm cake. Broil until topping is bubbly and lightly browned, about 1 1/2 minutes. Cool before serving.