Easy Autumn Pear Cake – a delicious recipe with butter, egg, 'S, PHILADELPHIA Cream Cheese, yellow cake, pear halves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Melt 1/4 cup (4 Tbsp.)
3
of the butter; set aside.
4
Beat egg, sour cream, cream cheese and cake mix in large bowl with electric mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl.
5
Add the melted butter.
6
Beat on medium speed 2 min.
7
(Batter will be thick.)
8
Spread into lightly greased 13x9-inch baking pan.
9
Arrange pear slices over batter; press lightly into batter.
10
Sprinkle evenly with dry gelatin mix and cinnamon.
11
Melt remaining 3 Tbsp.
12
butter; drizzle over batter.
13
Sprinkle with walnuts.
14
Bake 40 to 45 min.
15
or until wooden toothpick inserted in center comes out clean.
16
Serve warm or at room temperature.
17
Cut into 24 pieces.
18
Cover and refrigerate any leftover cake.
478
kcal
Calories
47
g
Fat
11
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 Tbsp. butter, divided, 1 egg, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, and more.
Yes, Easy Autumn Pear Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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