Easy Autumn Pear Cake
Prep: 15 min. Total: 55 min.
1 egg
1/2 cup Breakstone's or Knudsen Sour Cream
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 pkg. (2-layer size) yellow cake mix
7 Tbsp. butter, melted, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
1 pkg. (4 serving size) Jell-O Brand Lemon Flavor Gelatin
1/2 tsp. ground cinnamon
1/2 cup chopped Planters Walnuts
Preheat oven to 350 degrees F. Beat egg, sour cream, cream cheese
and cake mix in large bowlwith electric mixer on low speed just until
cake mix is moistened, scraping side of bowl often. Blend in 1/4 cup
of the butter. Beat on medium speed 2 minutes (batter will be thick).
Spread batter into lightly greased 13 by 9-inch baking
pan. Arrange pear slices evenly on batter, pressing lightly into
batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle
evenly with remaining 3 Tbsp. butter; sprinkle with walnuts.
Bake 40-45 minutes or until toothpick inserted in center comes out
clean. Serve warm or at room temperature.. Cut into 24
pieces. Cover and refrigerate leftover cake. Makes 24 servings, 1
piece each.
Substitute: You can use lemon or spice cake mix instead of the
yellow cake mix.
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