Raspberry Pear Buckle

from Family Circle

Raspberry Pear Buckle
Servings: 16 Prep 10 mins Bake 350°F 55 mins to 1 hr

Ingredients

  • 1 can (15 ounces) sliced pears in syrup
  • 1 box (18.25 ounces) yellow cake mix
  • 1 box (3.4 ounces) vanilla instant pudding-and-pie-filling mix
  • 1 container (6 ounces) plain yogurt
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 package (10 ounces) dry-pack frozen raspberries (without syrup)
  • 1/4 cup packed light brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup confectioners sugar

Make It

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

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

3. 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.

4. 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.

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

6. 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

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 324, Fat, total (g): 15, chol. (mg): 54, sat. fat (g): 2, carb. (g): 45, fiber (g): 2, pro. (g): 4, sodium (mg): 327, Percent Daily Values are based on a 2,000 calorie diet.
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