"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Easy Autumn Pear Cake Recipe

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This recipe for Easy Autumn Pear Cake, by , is from Oh no! The Hubby is hungry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lauren Russell
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 egg

1/2 cup Sour Cream

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1 pkg. (2-layer size) yellow cake mix

7 Tbsp. butter, melted, divided

1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin

1/2 tsp. ground cinnamon

1/2 cup chopped Walnuts

Directions:
Directions:
PREHEAT oven to 350F. Beat egg, sour cream, cream cheese and cake mix in large bowl with electric mixer on low speed just until cake mix is moistened, scraping side of bowl often. Blend in 1/4 cup of the butter. Beat on medium speed 2 min. (batter will be thick).

SPREAD batter into lightly greased 13x9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 Tbsp. butter; sprinkle with walnuts.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Cut into 24 pieces. Cover and refrigerate leftover cake.

 

 

 

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