PECAN PEAR TORTE

Pecan Pear Torte image

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

Provided by Taste of Home

Time 45m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

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.,

Nutrition Facts : Calories 545 calories, Fat 25g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 494mg sodium, Carbohydrate 77g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.