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Preparation Time: Approximately 20 minutes
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Preparation:
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Preheat oven to 350u00b0F. Spray 2 (8-inch) layer pans with baking spray; set aside. Put sauerkraut in a strainer and wash under cold, running water, wring dry and chop coarsely; set aside. Puree pears with their liquid in a blender until smooth; divide in half and set aside.
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Mix cake mix, half the pureed pears and eggs in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until the batter is thick and smooth. Fold in the sauerkraut.
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Pour and scrape the batter into prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 20 to 30 minutes, until cool enough to touch. Remove cakes from pans and cool on racks until room temperature.
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While the cake is baking prepare the frosting. Mix condensed milk, remaining pureed pears, applesauce and cornstarch in a medium saucepan with a whisk, until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and stir in butter, vanilla and almond extracts, coconut and pecans; set aside to cool.
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To assemble the cake, place 1 cake layer on a serving plate, top with 1/3 of the cooled frosting. Place the second layer on top. Ice the sides and top of the cake with the remaining frosting. Refrigerate until serving. Cut in 12 wedges and serve.
