You may also like
Categories:
topping pear brown sugar butter Cake yellow cake sour cream pear juice butter eggs candied ginger butter sugar remaining pear juice
Viewed: 61 - Published at: 2 years agoIngredients
- Topping
- 1 (15 ounce) can pear halves in natural juice, reserve juice
- 1/4 cup firmly packed brown sugar
- 1 tablespoon butter, softened
- Cake
- 1 (18 1/4 ounce) yellow cake mix or (18 1/4 ounce) French vanilla cake mix
- 1 cup sour cream
- 1/3 cup reserved pear juice
- 1/3 cup butter, softened
- 3 eggs
- 1/3 cup chopped candied ginger
- Glaze
- 1 tablespoon butter, softened
- 1 cup confectioners' sugar
- remaining pear juice
Method
- Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
- Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
- In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
- In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Spoon cake mixture into prepared pan until 3/4 full.
- Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
- While the cake is cooling mix the glaze.
- Once the cake is completely cool move it to a platter and add the glaze.
