Delicate Pear Cake With Caramel Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


For cake
 Pear halves in extra light syrup16 Ounce (1 Can)
 White cake mix18 1⁄4 Ounce (1 Package, Plus)
 Oil1⁄3 Cup (5.33 tbs)
 Egg whites3
For frosting
 Sugar2 Tablespoon
 Pear brandy/1 teaspoon vanilla1 Tablespoon
 Pear halves in extra light syrup16 Ounce, drained (1 Can)
 Finely chopped hazelnuts/Walnuts1⁄2 Cup (8 tbs), toasted
For sauce
 Firmly packed brown sugar1 Cup (16 tbs)
 Whipping cream1 Cup (16 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6381 Calories from Fat 2771

% Daily Value*

Total Fat 313 g481%

Saturated Fat 136.2 g681.1%

Trans Fat 0 g

Cholesterol 573.3 mg

Sodium 3958.4 mg164.9%

Total Carbohydrates 836 g278.5%

Dietary Fiber 22 g87.9%

Sugars 605 g

Protein 46 g92.7%

Vitamin A 60.6% Vitamin C 22.6%

Calcium 100.9% Iron 69.8%

*Based on a 2000 Calorie diet


Heat oven to 350°F.
Grease and flour 10-inch tube pan.
Drain 16-oz. can pear halves, reserving 1/3 cup liquid.
Place pear halves in food processor bowl with metal blade or blender container; process until smooth.
In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pan.
Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 15 minutes; invert onto serving plate.
Cool completely.
In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form.
Fold in pear brandy.
Frost cooled cake with whipped cream.
Cut drained pear halves lengthwise into about 32 slices.
Arrange on top of cake, slightly overlapping slices.
Press nuts into sides of cake.
Refrigerate until serving time.
In medium saucepan, combine all sauce ingredients; bring to a boil.
Boil over medium heat 5 minutes, stirring occasionally.
Remove from heat.
Cool to room temperature.
Drizzle 2 tablespoons sauce over pear slices.
To serve, spoon about 2 tablespoonfuls sauce onto individual dessert plates.
Place slice of cake on sauce.
Store cake and sauce in refrigerator.