Total Time
45mins
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**

Ingredients Nutrition

  • 15 ounces pear halves
  • 18 14 ounces butter recipe cake mix (butter recipe golden cake mix called for)
  • 12 cup butter, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 12 cup pecans, toasted and chopped
  • TOPPING

  • 8 ounces frozen whipped topping, thawed
  • 23 cup butterscotch sundae sauce, divided (should be at room temp for best results)
  • 2 cups fresh pears, ripe and chopped (if desired peeled)
  • 13 cup pecan halves, toasted

Directions

  1. Drain canned pears, reserving liquid; Puree the pears in a blender then add enough reserve liquid to measure 1 cup.
  2. In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds.
  3. Beat on medium speed for 2 minutes.
  4. Pour into two greased and floured 9-inch round baking pans.
  5. Bake at 375 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool for 10 minutes befor removing cake from pans then finish cooling completely on wire racks.
  7. Once cool and ready to assemble: fold whipped topping into 1/3 cup butterscotch topping in a small mixing bowl.
  8. Place one layer cake on a serving plate, then spread top surface with half of the filling; top with half of the chopped pears.
  9. Drizzle with 2 tablespoons of butterscotch topping.
  10. Place second cake on top and repeat layers.
  11. Arrange pecan halves on top of cake; Drizzle with remaining butterscotch topping.
  12. Refrigerate until ready to serve.