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Easy Autumn Pear Cake

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“My stepmom sent me this recipe. I believe it came from Kraft. I made this yesterday and it was a hit with my kids. Dh hates pears so he was no help! It is a nice, different, VERY rich cake. She used pecans on her cake, I used mixed nut sundae topping. Also, I only used about 1/2 the lemon gelatin. I enjoyed a slice with my coffee this morning. Hope ya'll enjoy it too.”
READY IN:
55mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 1 egg
  • 12 cup sour cream
  • 4 ounces cream cheese, softened
  • 1 (18 1/4 ounce) package yellow cake mix
  • 7 tablespoons butter, melted, divided
  • 1 (15 ounce) can pear halves in natural juice, drained, sliced into 1/2-inch slices
  • 1 (3 ounce) package lemon gelatin
  • 12 teaspoon ground cinnamon
  • 12 cup nuts, chopped

Directions

  1. Preheat oven to 350°F.
  2. Beat the first four ingredients in a large bowl with electric mixer on low speed just until cake mix is moistened.
  3. Blend in 1/4 cup of the butter. Beat on medium speed 2 minutes. The batter will be really thick!
  4. Spread batter into lightly greased 13x9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter.
  5. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 tablespoons butter; sprinkle with nuts.
  6. Bake 40 to 45 minutes.
  7. Can be served warm or chilled.
  8. Wrap up letovers and store in fridge.

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