Gingerbread Trifle with Pears

Directions

• Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
• In a large bowl, combine water and lemon juice. Peel pears, one at a time, quarter and cut into 1 to 1-1/2-in. chunks. Place in water mixture to prevent browning.
• Drain pears. In a large skillet, combine 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon each cinnamon and ginger. Add half the pears. Cook and stir over medium-high heat for 4-5 minutes or until syrup is golden brown. Reduce heat to medium-low; cover and cook 10 minutes longer, stirring occasionally. Transfer to a bowl.
• Repeat with remaining sugar, butter, cinnamon, ginger and pears. Cool completely.
• Meanwhile, for trifle cream, in a large bowl, beat the cream cheese, brown sugar, orange juice, orange zest and extract until blended. Gently fold in whipped cream.
• To assemble, cut cake into 1/4-in. slices. Place a third in a 3-qt. trifle dish or glass serving bowl; top with a third of pears and a third of cream cheese mixture. Repeat layers twice. Cover and refrigerate for several hours or overnight.