Pecan Pear Torte
2016-08-12- Cuisine: American
- Course: Dessert
- Skill Level: Easy
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- Servings: 12
- Prep Time: 20m
- Cook Time: 20m
- Ready In: 3:00 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
349 -
Total Fat
16 g -
Saturated Fat
4 g -
Cholesterol
46 mg -
Sodium
444 mg -
Potassium
49 mg -
Carbohydrates
52 g -
Dietary Fiber
2 g -
Sugars
30 g -
Protein
3 g
Ingredients
- 1 can (15 ounces) pear halves
- 1 package (18-1/4 ounces) butter recipe golden cake mix
- 1/2 cup margarine, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
Ingredients (topping)
1 carton (8 ounces) whipped topping, thawed
2/3 cup butterscotch ice cream topping, divided
2 cups chopped peeled ripe pears
1/3 cup pecan halves, toasted
Method
Step 1
Drain pears, reserving liquid. Puree pears in blender. Add enough reserved liquid to measure 1 cup.
Step 2
Mix cake mix, margarine, eggs, vanilla, chopped pecans and pear puree. Beat. Pour into 2 greased and floured 9-in. baking pans. Bake at 375° for 20 to 25 minutes. Move to wire racks and let cool completely.
Step 3
For topping, in a small bowl, fold whipped topping into 1/3 cup butterscotch topping. Place one cake on a plate. Spread with half of the filling. Sprinkle with half of the chopped pears. Drizzle with 2 tablespoons butterscotch topping. Repeat.
Step 4
Arrange pecan halves on top of topping. Drizzle with remaining butterscotch topping. Refrigerate until serving.
If you can’t find butterscotch topping, melt about a cup of butterscotch morsels with 2 tablespoons of cream in a pot or the microwave