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Cook'n with Betty Crocker 
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Delicate Pear Cake with Caramel Sauce |
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Serves: 16 Print this RecipeJacqueline McComas - Frazer, Pennsylvania Bake-Off® Contest 34, 1990 This sensational cake dessert helped set the trend at the thirty-fourth contest for beautifully presented, indulgent desserts. Your guests will love it! CAKE 1 (16-ounce) can pear halves in light syrup 1 package (1-lb 2.25-oz) pudding-included white cake mix 1/3 cup oil 3 egg whites FROSTING 1 cup whipped cream 2 tablespoons sugar 1 tablespoon pear brandy or 1 teaspoon vanilla 1 (16-ounce) can pear halves in light syrup, drained 1/2 cup finely chopped hazelnuts or walnuts, toasted* SAUCE 1 cup firmly packed brown sugar 1 cup whipping cream 1/2 cup butter or margarine Heat oven to 350°F. Grease and flour 10-inch tube pan. Drain pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; process until smooth. In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pan. Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely. 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. Refrigerate until serving time. 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. Drizzle 2 tablespoons sauce over pear slices. To serve, spoon about 2 tablespoons sauce onto individual dessert plates. Place slice of cake on sauce. Store cake and sauce in refrigerator. *TIP: To toast hazelnuts, spread on cookie sheet; bake at 350°F. for 8 to 10 minutes or until golden brown, stirring occasionally. Or spread in microwave-safe pie pan. Microwave on HIGH for 7 to 8 minutes or until golden brown, stirring frequently. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake as directed above. Nutrition Per Serving: Calories 460; Protein 3g; Carbohydrate Sag; Fat 27g; Sodium 290mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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