Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Delicate Pear Cake with Caramel Sauce

(17)

7 reviews

30 min prep time
3 hr 0 min total time
12 ingredients
16 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

Here’s a delicious cake packed with pear and served with a delightful caramel sauce – a lavish dessert.

Bake-Off® Contest 34, 1990

Jacqueline McComas

Frazer, Pennsylvania

Ingredients

Cake

1: (15-oz.) can pear halves in light syrup

1: (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ White Cake Mix

1/3: cup oil

3: egg whites

Sauce

1: cup firmly packed brown sugar

1/2: cup butter

1: cup whipping cream

Frosting

1: cup whipping cream

2: tablespoons sugar

1: tablespoon pear brandy or 1 teaspoon vanilla

1: (15-oz.) can pear halves in light syrup, well drained

1/2: cup finely chopped hazelnuts (filberts) or walnuts, toasted*

Steps

1 Heat oven to 350°F. Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
2 In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.
3 Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.
4 Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
5 In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time.
6 To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.

1 Heat oven to 350°F. Grease and flour 10-inch tube pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
2 In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.
3 Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.
4 Meanwhile, in medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
5 In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices. Refrigerate until serving time.
6 To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.

Expert Tips

* To toast hazelnuts, spread on cookie sheet; bake at 350°F. for 8 to 10 minutes or until golden brown, stirring occasionally.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 460
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 12g 60%
Cholesterol: 55mg; 18%
Sodium: 290mg; 12%
Total Carbohydrate: 50g; 17%
Dietary Fiber 2g 8% Sugars 38g
Protein: 3g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 6%; 6%

Exchanges:

1 Starch; 2 1/2 Fruit; 5 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation