Recipe

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• 1 package (14-1/2 oz) gingerbread cake mix
• 3 cups water
• 1/4 cup lemon juice
• 10 medium ripe pears
• 1 cup sugar, divided
• 4 tbsp butter, divided
• 1/2 tsp ground cinnamon, divided
• 1/2 tsp ground ginger, divided
• trifle cream:
• 2 packages (8 oz each) cream cheese, softened
• 1/4 cup packed brown sugar
• 2 tbsp orange juice
• 1 tbsp grated orange peel
• 1/4 to 1/2 tsp rum extract
• 1 cup heavy whipping cream , whipped

• 1 Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
• 2 In a large bowl, combine water and lemon juice. Peel pears, one at a time, quarter and cut into 1 to 1-1/2-in. chunks. Place in water mixture to prevent browning.
• 3 Drain pears. In a large skillet, combine 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon each cinnamon and ginger. Add half the pears. Cook and stir over medium-high heat for 4-5 minutes or until syrup is golden brown. Reduce heat to medium-low; cover and cook 10 minutes longer, stirring occasionally. Transfer to a bowl.
• 4 Repeat with remaining sugar, butter, cinnamon, ginger and pears. Cool completely.
• 5 Meanwhile, for trifle cream, in a large bowl, beat the cream cheese, brown sugar, orange juice, orange peel and extract until blended. Gently fold in whipped cream.
• 6 To assemble, cut cake into 1/4-in. slices. Place a third in a 3-qt. trifle dish or glass serving bowl; top with a third of pears and a third of cream cheese mixture. Repeat layers twice. Cover and refrigerate for several hours or overnight. Yield: 14-16 servings.