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Easy Autumn Pear CakeEasy Autumn Pear Cake
Easy Autumn Pear Cake
Easy Autumn Pear Cake
Moist, nutty and studded with chopped walnuts, our easy pear cake takes just 15 minutes to prep for the oven.
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Recipe - Price Rite Marketplace Corporate
EasyAutumnPearCake.jpg
Easy Autumn Pear Cake
Prep Time15 Minutes
Servings24
Cook Time45 Minutes
Calories160
Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
1 pkg. (2-layer size) yellow cake mix
7 tbs butter, melted, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1/2 tsp ground cinnamon
1/2 cup chopped PLANTERS Walnuts
Directions

1. Heat oven to 350°F.

 

2. Beat first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.)

 

3. Spread batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts.

 

4. Bake 40 to 45 min. or until toothpick inserted in center comes out clean.

 

Tip 1 Substitute Prepare using a lemon or spice cake mix.

 

Nutritional Information
  • 8 g Total Fat
  • 4 g Saturated Fat
  • 0 g Trans Fat
  • 25 mg Cholesterol
  • 200 mg Sodium
  • 20 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 14 g Sugars
  • 2 g Protein
15 minutes
Prep Time
45 minutes
Cook Time
24
Servings
160
Calories

Shop Ingredients

Makes 24 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$2.99$0.37/oz
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Bowl & Basket Natural Sour Cream, 16 oz
Bowl & Basket Natural Sour Cream, 16 oz
On Sale!
$1.79 was $1.99$0.11/oz
1 egg
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.79$0.40 each
1 pkg. (2-layer size) yellow cake mix
Duncan Hines Perfectly Moist Classic Yellow Cake Mix, 15.25 oz
Duncan Hines Perfectly Moist Classic Yellow Cake Mix, 15.25 oz
$1.39$0.09/oz
7 tbs butter, melted, divided
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$6.29$6.29/lb
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
D'Anjou Pear, 1 ct, 6 oz
D'Anjou Pear, 1 ct, 6 oz
$0.75 avg/ea$0.12/oz
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
Bagged Lemons, 2 pound
Bagged Lemons, 2 pound
$7.58 avg/ea$3.79/lb
1/2 tsp ground cinnamon
Badia Cinnamon Powder, 2 oz
Badia Cinnamon Powder, 2 oz
$1.79$0.90/oz
1/2 cup chopped PLANTERS Walnuts
Diamond Walnuts, 16 oz
Diamond Walnuts, 16 oz
$4.49$0.28/oz

Nutritional Information

  • 8 g Total Fat
  • 4 g Saturated Fat
  • 0 g Trans Fat
  • 25 mg Cholesterol
  • 200 mg Sodium
  • 20 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 14 g Sugars
  • 2 g Protein

Directions

1. Heat oven to 350°F.

 

2. Beat first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.)

 

3. Spread batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts.

 

4. Bake 40 to 45 min. or until toothpick inserted in center comes out clean.

 

Tip 1 Substitute Prepare using a lemon or spice cake mix.