Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

    Advertisement
Instructions Checklist
  • Drain canned pears, reserving about 2 tablespoons syrup. Cut pear slices crosswise in half.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In large bowl, combine cake mix, pudding mix, yogurt, eggs and oil. With mixer on low speed, beat 1 minute, scraping down sides of bowl, until blended. On high speed, beat 2 minutes. Fold in pears and raspberries.

Instructions Checklist
  • Turn batter into prepared pan (distribute batter evenly, but do not flatten top as bumps of fruit and batter will create buckle). Sprinkle top with brown sugar, then walnuts.

Instructions Checklist
Instructions Checklist
  • Bake in 350 degree F oven 55 to 60 minutes or until toothpick comes out clean. Remove to wire rack; let cool.

Instructions Checklist
  • In small bowl, stir together confectioners sugar and 2 teaspoons reserved pear syrup until smooth. Add additional pear syrup, 1/2 teaspoon at a time, to make pourable icing. Place icing in small plastic food-storage bag; snip off tiny end of one corner. Drizzle icing over cooled cake. Cut into squares. Makes 16 servings.

Nutrition Facts

324 calories; 15 g total fat; 2 g saturated fat; 54 mg cholesterol; 327 mg sodium. 45 g carbohydrates; 2 g fiber; 4 g protein;

Reviews