Pear cake is one of the recipes that was introduced to my by my Grandma Peirce. From a young age, I grew up being "grandma's little helper" in the kitchen, watching and admiring her every move. Grandma always has coffee brewed and something delicious made in case my grandpa's friends or the grandkids stop by for a visit. She is a wonderful host and her cooking along with her gentle and spirited personality makes her the epitome of the woman I aspire to be someday.
I am actually not a fan of pears, but hold a strong obsession with cream cheese frosting. To be honest, you can't taste any pears at all! Their job in this recipe is to be the undercover secret ingredient and make it taste like a moist, white cake. All in all, this dessert is simple, yummy, and practically PEARfect in every way ;) Let's get started!
Cake Ingredients:
1 box white cake mix
1 lb. canned pears
1 whole egg
2 egg whites
Start by pureeing your pears, juice and all, in a blender.
Beat cake mix, pureed pears, and eggs together in a KitchenAid mixer or in a bowl until smooth.
Pour into two 9" rounds or a 9x13 pan and bake at 350º for 25-30 minutes or until golden brown. Don't forget to spray the pans!
If you want to be a multi-tasker, you can clean up your dishes and begin whipping up the frosting while the cake is baking!
Frosting Ingredients:
1 8 oz. cream cheese
1 stick butter
4 cups powdered sugar
1 tsp. vanilla
Beat 8 oz. of cream cheese, 1 stick of butter, 4 cups of powdered sugar, and 1 tsp. of vanilla together until light and fluffy.
Make sure the cake is cooled before frosting. You can even put it in the fridge to speed up the process if you're in a hurry!!
Annnnnd TA-DA!
Thanks for reading!
For a printable recipe card, click here.
His Biblical Beauty,
Paige
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