Recipe: Two Gooey Pear Cakes and Pillsbury Pear Cakes - 7 recipes

I found the following recipe from Betty Crocker that perfectly matches your description. Considering both Betty Crocker and Pillsbury are General Mills brands, it's likely the recipe is the same, but just using a Pillsbury mix. Pillsbury, however, does not make a plain spice cake mix.

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GOOEY PEAR CAKE
Makes 1 (13x9-inch) cake, 12 servings

1/4 cup butter or margarine
2 jars (5 oz each) walnuts in syrup
2 cups chopped peeled pears (3 to 4 medium)
1 teaspoon cinnamon-sugar
1 box Betty Crocker SuperMoist spice cake mix
Vegetable oil and eggs called for on cake mix box
1 cup pear nectar

Heat oven to 350 degrees F.

In 13x9-inch pan, melt butter in oven. Pour walnuts with syrup over butter, spreading evenly to cover bottom of pan. Set aside.

In medium bowl, toss pears with cinnamon-sugar until evenly coated. Set aside.

In large bowl, beat (dry) cake mix, oil, eggs and pear nectar with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pears. Pour batter over nuts in pan.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let stand 5 minutes; remove pan. Cool 30 minutes.

Serve warm or cool. Store covered in refrigerator.

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The following are some Pillsbury pear cakes, in case the first was not what you seek.

CARAMEL PEAR PUDDING CAKE

1 cup all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons butter or margarine, melted
1 (15 oz) can pears, coarsely chopped, drained and liquid reserved
1 tablespoon grated orange peel
Water (as needed)
3/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1 quart vanilla ice cream (for serving)

Heat oven to 375 degrees F.

In medium bowl, mix flour, granulated sugar, baking powder and cinnamon. Stir in milk and melted butter until mixture is smooth. Stir in pears and orange peel. Spread evenly in ungreased 12x8-inch (2-quart) glass baking dish.

Add enough water to reserved pear liquid to measure 1 cup; heat to boiling in 1-quart saucepan. Stir in brown sugar and softened butter until melted. Pour hot sugar mixture evenly over batter.

Bake 40 to 45 minutes or until top is deep golden brown. Cut into 8 squares; using spatula, place each square upside down on individual dessert plate. Serve warm with ice cream.

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APRICOT FILLED PEAR CAKE

1 (15 oz.) can pear halves in extra light syrup
1 (1 lb. 2.25-oz.) pkg. white cake mix
3 eggs
1 (10 oz.) jar apricot spreadable fruit or jam
1 3/4 cups frozen light whipped topping, thawed

Heat oven to 350 degrees F. Lightly grease 13x9-inch pan; line bottom only with waxed paper. Grease waxed paper and flour entire pan.

Drain pear halves, reserving 1/2 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; process until smooth.

In large bowl, combine (dry) cake mix, pureed pears, reserved 1/2 cup pear liquid and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.

Bake at 350 degrees F for 25 to 30 minutes or until top is golden brown and springs back when touched lightly in center. Cool in pan 10 minutes. Carefully remove cake from pan. Peel off waxed paper. Cool 30 minutes or until completely cooled. (Cake can be cooled quickly by placing in refrigerator or freezer.)

TO ASSEMBLE:
Slice cake in half horizontally to make 2 layers. Place 1 layer, cut side up, on serving platter; spread evenly with 3/4 cup of the spreadable fruit. Place remaining layer, cut side down, on top. Spread whipped topping over top. Cut cake into squares or diamonds. Place on serving plate. Spoon scant 1/4 teaspoon remaining spreadable fruit onto top of each. Store in refrigerator.

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DELICATE PEAR CAKE WITH CARAMEL SAUCE

FOR THE CAKE BATTER:
1 (15 oz.) can pear halves in light syrup
1 (18.25 oz.) pkg. Pillsbury Moist Supreme White Cake Mix
1/3 cup oil
3 egg whites

FOR THE CARAMEL SAUCE:
1 cup firmly packed brown sugar
1/2 cup butter
1 cup heavy (whipping) cream

FOR THE WHIPPED CREAM:
1 cup whipping cream
2 tablespoons sugar
1 tablespoon pear brandy or 1 teaspoon vanilla
1 (15-oz.) can pear halves in light syrup, well drained
1/2 cup finely chopped hazelnuts (filberts) or walnuts, toasted*

Heat oven to 350 degrees F. Grease and flour 10-inch tube pan.

Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.

In large bowl, combine (dry) cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and floured pan.

Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert onto serving plate. Cool 1 1/2 hours or until completely cooled.

MEANWHILE, TO PREPARE THE CARAMEL SAUCE:
Ina medium saucepan, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.

TO PREPARE THE WHIPPED CREAM:
In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy.

Frost cooled cake with the 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. Drizzle 2 tablespoons of the Caramel Sauce over pear slices. Refrigerate until serving time.

TO SERVE:
Spoon about 2 tablespoons Caramel Sauce onto each individual dessert plate. Top each with slice of cake. Store cake and sauce in refrigerator.

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HONEY OF A PEAR CAKE

FOR THE CAKE BATTER:
1 (15.4-oz.) pkg. Pillsbury Nut Quick Bread & Muffin Mix
1 cup shredded or finely chopped peeled pear
1 teaspoon ground cinnamon
3/4 cup water
1/4 cup honey
2 tablespoons oil
2 eggs

FOR THE TOPPING:
3 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
3 tablespoons honey
1/4 cup coconut

Heat oven to 350 degrees F. Grease and flour bottom only of 8 or 9-inch square pan.

In large bowl, combine all cake batter ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour into greased and floured pan.

Bake at 350 degrees F for 38 to 43 minutes or until top springs back when touched lightly in center and edges start to pull away from sides of pan. Cool 30 minutes on wire rack.

To prepare the topping, melt butter in medium saucepan over low heat. Add brown sugar and 3 tablespoons honey; cook and stir 1 minute. Stir in coconut. Spread evenly over warm cake.

Broil 4 to 6-inches from heat for 1 to 2 minutes or until topping bubbles.

Cut into squares. Serve warm or cool. If desired, top each serving with whipped cream and sprinkle with cinnamon.

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PEAR UPSIDE DOWN CAKE

FOR THE CAKE BATTER:
2 cups powdered sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder

FOR THE TOPPING:
1/4 cup butter
3/4 cup firmly packed brown sugar
2 firm ripe pears, peeled, thinly sliced
Whipped cream, if desired (for serving)

Heat oven to 350 degrees F.

In medium bowl, combine powdered sugar and 3/4 cup butter; beat at low speed until crumbly. Add eggs 1 at a time, beating well at medium speed after each addition. Add vanilla; beat well. Add flour, cornmeal and baking powder; mix well. Set aside.

Place 1/4 cup butter in 9-inch round cake pan. Heat in oven for about 4 minutes or until butter is melted. Sprinkle brown sugar evenly over butter. Arrange pear slices over mixture in pan, slightly overlapping. Spoon and carefully spread cake batter over pears.

Bake at 350 degrees F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes.

Invert onto serving plate. Serve warm or cool with whipped cream.

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Finally, here is another recipe for pear cake using pear nectar and cake mix, from the October 1999 issue of Bon Appetit.

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING
Make 1 (9-inch) cake, 8 to 10 servings

1 cup (2 sticks) unsalted butter, divided use
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild-flavored (light) molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup heavy (whipping) cream
1 1/3 cups pecan halves, toasted

Position rack in center of oven and pre-heat to 350 degrees F. Butter 9-inch diameter springform pan with 2 3/4-inch high sides.

Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan.

Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack 15 minutes.

Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.

Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake.

Serve warm or at room temperature.