Pecan Pear Torte Recipe

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Pecan Pear Torte Recipe
Pecan Pear Torte Recipe photo by Taste of Home
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Pecan Pear Torte Recipe

Read Reviews
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Publisher Photo
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
Featured In: Pear Desserts
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 large 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.
Originally published as Pecan Pear Torte in Simple & Delicious November/December 2008, p54

Nutritional Facts

1 slice: 545 calories, 25g fat (12g saturated fat), 88mg cholesterol, 494mg sodium, 77g carbohydrate (38g sugars, 3g fiber), 5g protein.

  • 1 can (15 ounces) pear halves
  • 1 package butter recipe golden cake mix (regular size)
  • 1/2 cup butter, softened
  • 3 large 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
  1. Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup.
  2. In a large bowl, combine the cake mix, butter, eggs,
  3. 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.
  4. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. 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.
  6. 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.
Originally published as Pecan Pear Torte in Simple & Delicious November/December 2008, p54

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Reviews forPecan Pear Torte

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mjcmcook User ID: 2775072 155108
Reviewed Nov. 6, 2009

"I will "Make&Taste" this delicious recipe at Holiday Time~"

MY REVIEW
tkarinas User ID: 4389335 173498
Reviewed Nov. 6, 2009

"This recipe, when made, is absolutely delicious and my family loves it. I am keeping this recipe and will definitely make it again."

MY REVIEW
theforce22 User ID: 1681779 171924
Reviewed Jun. 24, 2009

"This is fabulous, especially if you let it sit in the fridge for awhile. It was even better the next day. I'm usually a chocolate person, but this is well worth a try. Yummy!"

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