.
home
home
00
Easy Autumn Pear CakeEasy Autumn Pear Cake
Easy Autumn Pear Cake
Easy Autumn Pear Cake
Moist, nutty and studded with chopped walnuts, our easy pear cake takes just 15 minutes to prep for the oven.
Logo
Recipe - Gourmet Garage Corporate
EasyAutumnPearCake.jpg
Easy Autumn Pear Cake
Prep Time15 Minutes
Servings24
Cook Time45 Minutes
Calories160
Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
1 pkg. (2-layer size) yellow cake mix
7 tbs butter, melted, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1/2 tsp ground cinnamon
1/2 cup chopped PLANTERS Walnuts
Directions

1. Heat oven to 350°F.

 

2. Beat first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.)

 

3. Spread batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts.

 

4. Bake 40 to 45 min. or until toothpick inserted in center comes out clean.

 

Tip 1 Substitute Prepare using a lemon or spice cake mix.

 

Nutritional Information
  • 8 g Total Fat
  • 4 g Saturated Fat
  • 0 g Trans Fat
  • 25 mg Cholesterol
  • 200 mg Sodium
  • 20 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 14 g Sugars
  • 2 g Protein
15 minutes
Prep Time
45 minutes
Cook Time
24
Servings
160
Calories

Shop Ingredients

Makes 24 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$7.69$0.96/oz
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Breakstone's All Natural Sour Cream, 16 oz
Breakstone's All Natural Sour Cream, 16 oz
$4.49$0.28/oz
1 egg
Eggland's Best Eggs, Large, 12 count
Eggland's Best Eggs, Large, 12 count
$7.99
1 pkg. (2-layer size) yellow cake mix
Not Available
7 tbs butter, melted, divided
Kerrygold Pure Irish Butter, 8 oz
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
Bosc Pear, 1 ct, 8 oz
Bosc Pear, 1 ct, 8 oz
$1.50 avg/ea$2.99/lb
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$13.98 avg/ea$6.99/lb
1/2 tsp ground cinnamon
100% Organic Ground Cinnamon, 2.3 oz
100% Organic Ground Cinnamon, 2.3 oz
$1.87 avg/ea$0.81/oz
1/2 cup chopped PLANTERS Walnuts
Diamond of California Chopped Walnuts, 8 oz
Diamond of California Chopped Walnuts, 8 oz
On Sale! Limit 4
$7.69 was $8.19$0.96/oz

Nutritional Information

  • 8 g Total Fat
  • 4 g Saturated Fat
  • 0 g Trans Fat
  • 25 mg Cholesterol
  • 200 mg Sodium
  • 20 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 14 g Sugars
  • 2 g Protein

Directions

1. Heat oven to 350°F.

 

2. Beat first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.)

 

3. Spread batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts.

 

4. Bake 40 to 45 min. or until toothpick inserted in center comes out clean.

 

Tip 1 Substitute Prepare using a lemon or spice cake mix.