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Recipe Summary

prep:
10 mins
bake:
55 mins
total:
1 hr 5 mins
Servings:
16
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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.

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

  • 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.

  • 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.

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

  • 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.

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