Tender Pear Cake with Raspberries

By dashy_65

Ingredients

• 1 (15 1/4 oz) pear halves in heavy syrup, undrained
• 1 (1 lb. 2.25 oz) white cake mix (such as Betty Crocker Super Moist)
• 3 large egg whites
• 1 (10 oz) pkg. frozen raspberries in syrup, thawed and undrained
• 2 t. cornstarch

Details

Servings 16

Preparation

Step 1

Drain pear halves, reserving syrup. Place pear halves in medium bowl, mash with a fork or potato masher. Add water to reserved syrup to measure 1 1/4 cups; add syrup mixture to mashed pears. Add cake mix and egg whites to pear mixture and beat on medium of mixer for 2 minutes.

Pour batter into 13 X9 pan coated with Pam. Bake 350* for 24 mins. or until tooth pick comes out clean. Let cool completely in pan on wire rack.

Combine thawed raspberries in syrup and cornstarch in medium saucepan; stir until mixture is well blended. Cook over medium heat 30 seconds or until mixture is thick, stirring constantly. Serve warm raspberry sauce with pear cake.

173 cal, 2.7g fat, 34.6g carb, 222mg sodium