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Pear Cake with Caramel Sauce**VEX**


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  • 2 (16 oz) cans pear halves in light syrup
  • 1 package Pillsbury Plus White cake mix
  • 1/3 cup oil
  • 3 egg whites
  • 1/4 teaspoon allspice
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • 1 cup packed brown sugar
  • 1 cup whipping cream
  • 1/2 cup butter



Step 1

Preheat oven to 350 deg. Grease and flour 10" tube pan. Drain one can of pear halves, reserving 1/3 cup liquid. Place pears in food processor and blend until smooth. In large bowl combine pears, 1/3 cup pear liquid, cake mix, oil, eggs, and allspice. Beat at low speed until moistened. Beat 2 minutes at high speed. Pour into pan. Bake 40-45 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.

In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Blend in vanilla. Frost cake. Drain pears and cut lengthwise into 32 slices. Arrange on top of cake. Place nuts arounds sides of cake. Refrigerate until serving time.

In medium saucepan, combine brown sugar, whipping cream, and butter. Bring to a boil and boil over medium heat 5 minutes. Remove from heat. Cool to room temperature. Drizzle over cake.


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