- 10
- 25 mins
- 45 mins
Ingredients
- TOPPING:
- 1 can (15 ounces) pear halves
- 1 package (18-1/4 ounces) butter recipe golden cake mix
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 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
Preparation
Step 1
Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup.
In a large bowl, combine the cake mix, butter, eggs,
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.
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.
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.
Arrange pecan halves on top of cake. Drizzle with remaining butterscotch topping. Refrigerate until serving.