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Pecan Pear Torte

This delicious pear cake is topped with butterscotch whipped cream, and it will be a showstopper when you present it to family or guests. —Jeanne Holt, Mendota Heights, Minnesota

10 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

1 can (15 ounces) pear halves
1 package butter recipe golden cake mix (regular size)
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
TOPPING:
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

Directions

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.

2 of 2

Pecan Pear Torte (continued)

Directions (continued)

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.
Yield: 10 servings.

Editor’s Note: Butterscotch topping should be at room temperature.

Nutrition Facts: 1 slice equals 545 calories, 25 g fat (12 g saturated fat), 88 mg cholesterol, 494 mg sodium, 77 g carbohydrate, 3 g fiber, 5 g protein.