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Pecan Pear Torte

 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.
Nutritional 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.