Delicate Pear Cake with Caramel Sauce

Delicate Pear Cake with Caramel Sauce

Cake:

16 oz can pear halves in light syrup

1 pkg white cake mix

1/3 cup oil

3 eggs whites

Frosting:

1 cup whipping cream

2 tbsp sugar

1 tsp vanilla

16 oz can pear halves, drained

1/2 cup of chopped nuts

Sauce:

1 cup firmly packed brown sugar

1 cup whipping cream

1/2 cup butter

Heat oven to 350. Grease and flour 10 inch tube pan or bunt pan. Drain 1 can pear halves, reserving 1/3 cup liquid. Put pear halves in food processor until smooth. In large bowl, combine cake mix, pureed pears, reserved pear liquid, oil and eggs white at low speed until moisted. Beat 2 minutes at high speed. Pout into pan. Bake 40 minutes, or until toothpick comes out clean. Cool upright in pan 15 minutes. Invert onto serving plate. Cool completely.

Frosting : In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in vanilla. Frost cooled cake with whipped cream. Cut drained pears lenghtwise into about 30 slices. Arrage on top of cake slightly overlapping slices. Press nuts into sides of cake, regridgerate until serving.

Sauce: In small saucepan, combine all sauces ingredients. Bring to boil. Boil 5 minutes, stirring frequently. Remove from heat and cook to roomtemp. Drizzle 2 tbsp sauce over pear slices.

To serve spoon about 2 tbsp sauce onto individual dessert plates. Place slice of cake on sauce. Store cake in refrigerator.