Apricot-Filled Pear Cake

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(15-oz.) can pear halves in extra light syrup
(1 lb. 2.25-oz.) pkg. white cake mix
(10-oz.) jar apricot spreadable fruit or jam
1 3/4
cups frozen light whipped topping, thawed


  1. 1 Heat oven to 350°F. Lightly grease 13x9-inch pan; line bottom only with waxed paper. Grease waxed paper and flour entire pan. Drain pear halves, reserving 1/2 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; process until smooth.
  2. 2 In large bowl, combine cake mix, pureed pears, reserved 1/2 cup pear liquid and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
  3. 3 Bake at 350°F. for 25 to 30 minutes or until top is golden brown and springs back when touched lightly in center. Cool in pan 10 minutes. Carefully remove cake from pan. Peel off waxed paper. Cool 30 minutes or until completely cooled. (Cake can be cooled quickly by placing in refrigerator or freezer.)
  4. 4 To assemble, slice cake in half horizontally to make 2 layers. Place 1 layer, cut side up, on serving platter; spread evenly with 3/4 cup of the spreadable fruit. Place remaining layer, cut side down, on top. Spread whipped topping over top. Cut cake into squares or diamonds. Place on serving plate. Spoon scant 1/4 teaspoon remaining spreadable fruit onto top of each. Store in refrigerator.




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