Prep 25 mins
Cook 20 mins
A delightful dessert I am posting for safe keeping -- I plan to make this for Thanksgiving this year. Found in December 2008 Taste of Home. Definitely the type thing you would find in the PAc NW though!! **Cooling time not included**
- 15 ounces pear halves
- 18 1⁄4 ounces butter recipe cake mix (butter recipe golden cake mix called for)
- 1⁄2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup pecans, toasted and chopped
- 8 ounces frozen whipped topping, thawed
- 2⁄3 cup butterscotch sundae sauce, divided (should be at room temp for best results)
- 2 cups fresh pears, ripe and chopped (if desired peeled)
- 1⁄3 cup pecan halves, toasted
- Drain canned pears, reserving liquid; Puree the pears in a blender then add enough reserve liquid to measure 1 cup.
- In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour into two greased and floured 9-inch round baking pans.
- Bake at 375 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes befor removing cake from pans then finish cooling completely on wire racks.
- Once cool and ready to assemble: fold whipped topping into 1/3 cup butterscotch topping in a small mixing bowl.
- Place one layer cake on a serving plate, then spread top surface with half of the filling; top with half of the chopped pears.
- Drizzle with 2 tablespoons of butterscotch topping.
- Place second cake on top and repeat layers.
- Arrange pecan halves on top of cake; Drizzle with remaining butterscotch topping.
- Refrigerate until ready to serve.