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Delicate Pear Cake with Caramel Sauce

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Delicate Pear Cake with Caramel Sauce
  • Prep 30 min
  • Total 3 hr 0 min
  • Ingredients 12
  • Servings 16
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Here’s a delicious cake packed with pear and served with a delightful caramel sauce – a lavish dessert.
By Pillsbury Kitchens
Updated Nov 12, 2010
Bake-Off® Contest 34, 1990
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.

Tips from the Pillsbury Kitchens

  • tip 1
    * To toast hazelnuts, spread on cookie sheet; bake at 350°F. for 8 to 10 minutes or until golden brown, stirring occasionally.

Nutrition Information

460 Calories, 27g Total Fat, 3g Protein, 50g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
460
Calories from Fat
240
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.
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