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Pecan Pear Torte

Total Time

Prep: 25 min. Bake: 20 min. + cooling


10 servings

This delicious pear cake is topped with butterscotch whipped cream, and it will be a showstopper when you present it to family or guests. —Jeanne Holt, Mendota Heights, Minnesota


  • 1 can (15 ounces) pear halves
  • 1 package butter recipe golden cake mix (regular size)
  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2/3 cup butterscotch ice cream topping, divided
  • 2 cups chopped peeled ripe pears
  • 1 tablespoon lemon juice
  • 1/3 cup pecan halves, toasted


  1. Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup.
  2. In a large bowl, combine the cake mix, butter, eggs,
  3. vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  4. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. In a small bowl, fold whipped topping into 1/3 cup butterscotch topping. Place one cake layer on a serving plate. Spread with half of the filling. Toss pears with lemon juice; sprinkle half of pears over the filling. Drizzle with 2 tablespoons butterscotch topping. Repeat layers.
  6. Arrange pecan halves on top of cake. Drizzle with remaining butterscotch topping. Refrigerate until serving.

Nutrition Facts

1 slice: 545 calories, 25g fat (12g saturated fat), 88mg cholesterol, 494mg sodium, 77g carbohydrate (38g sugars, 3g fiber), 5g protein.

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