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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This delicious pear cake is topped with butterscotch whipped cream, and it will be a showstopper when you present it to family or guests. Ingredients:
1 can (15 ounces) pear halves |
1 package butter recipe golden cake mix (regular size) |
1/2 cup butter, softened |
3 eggs |
1 teaspoon vanilla extract |
1/2 cup chopped pecans, toasted |
topping: |
1 carton (8 ounces) frozen whipped topping, thawed |
2/3 cup butterscotch ice cream topping, divided |
2 cups chopped peeled ripe pears |
1 tablespoon lemon juice |
1/3 cup pecan halves, toasted |
Directions:
1. Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup.
2. In a large bowl, combine the cake mix, butter, eggs,
3. vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
4. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a small bowl, fold whipped topping into 1/3 cup butterscotch topping. Place one cake layer on a serving plate. Spread with half of the filling. Toss pears with lemon juice; sprinkle half of pears over the filling. Drizzle with 2 tablespoons butterscotch topping. Repeat layers.
6. Arrange pecan halves on top of cake. Drizzle with remaining butterscotch topping. Refrigerate until serving. Yield: 10 servings.
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