Easy Autumn Pear Cake

photo by:kraft

We'd say this is the perfect cake to bake and have on hand, but once it's made, it won't last long! It is so moist and full of the flavors of the season. Best, it takes ...read more

time

prep:

15 min

total:

1 hr

servings

total:

24 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

egg

pkg. (2-layer size) yellow cake mix

Tbsp. butter, melted, divided

can (15 oz.) pear halves, drained, sliced into 1/2-inch slices

pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1/2

tsp. ground cinnamon

1/2

cup chopped PLANTERS Walnuts

Make It

HEAT oven to 350°F.

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.)

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.

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

Kraft Kitchens Tips

Substitute

Prepare using a lemon or spice cake mix.

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social_butterfly75

posted:10/8/2006

Excellant warm! i used the big can on pears.Worked out great!

fishermomma

posted:10/7/2006

I made this for a breakfast at my church and everyone loved it! I was very skeptical about the lemon jello, but loved the combination. I like that I can put it together so quickly with mostly pantry items. I think there are lots of fruit/jello flavor combinations you could try with this recipe.

a cook

posted:10/7/2006

Disappointed in the outcome especially after the great reviews. It was just okay, won't make again.

a cook

posted:10/6/2006

very nice dessert, a bit on the sweet side, but it needs a little more pears. Great with ice cream. I shared it with my mum, my sister and husband and co-workers, I had to show off my talent. thanks kraft foods. Bye the way, I am all the way from the Caribbean Island of St Lucia.

ddmitch

posted:10/5/2006

We love it! and so did our company! We like it best served warm, but it has been a hit both ways.

kaydeel

posted:10/4/2006

Wonderful moist cake! I did sub white cake mix for yellow and I also used fresh pears. So yummy even my husband who normally doesn't eat sweets liked it!

ayre2

posted:9/29/2006

YUMMY!! YUMMY!! I will defintely be making it again.

will2310

posted:9/25/2006

I used a large can of pears instead of the small one. The cake looked an tasted better with more pears. My son preferred it warm right out of the over, but I liked it better the next day. I will make this again.

a cook

posted:9/24/2006

Very good. Next time I will add more pears.

Annie1985

posted:9/14/2006

A co-worker shared some fresh pears with us and I made this cake to share. The recipe was very easy and extremely moist. I covered the whole top of the cake with chopped pears. The lemon jello added a punch of flavor. I will make this recipe again.