Gingerbread Trifle with Pears

Name: Gingerbread Trifle with Pears
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 14-16 servings.
Ingredients: 1 package (14-1/2 ounces) gingerbread cake mix; 3 cups water; 1/4 cup lemon juice; 10 medium ripe pears; 1 cup sugar, divided; 4 tablespoons butter, divided; 1/2 teaspoon ground cinnamon, divided; 1/2 teaspoon ground ginger, divided; TRIFLE CREAM:; 2 packages (8 ounces each) cream cheese, softened; 1/4 cup packed brown sugar; 2 tablespoons orange juice; 1 tablespoon grated orange zest; 1/4 to 1/2 teaspoon rum extract; 1 cup heavy whipping cream, whipped

I originally developed this recipe for a friend's baby shower, but now it's a holiday favorite. The flavored cream cheese filling pairs well with the fruit and gingerbread.—Nancy Cupp, Larkspur, California

Ingredients

1 package (14-1/2 ounces) gingerbread cake mix
3 cups water
1/4 cup lemon juice
10 medium ripe pears
1 cup sugar, divided
4 tablespoons butter, divided
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground ginger, divided
TRIFLE CREAM:
2 packages (8 ounces each) cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
1/4 to 1/2 teaspoon rum extract
1 cup heavy whipping cream, whipped

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.