Pears and cinnamon make magic together in this fall treat. Even more magical is the 15-minute prep time.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup sour cream
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 pkg. (2-layer size) yellow cake mix
7 Tbsp. butter, melted, divided
1 can (14 fl oz/398 mL) pear halves, drained, cut into 1/2-inch-thick slices
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1/2 tsp. ground cinnamon
1/2 cup chopped walnuts
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How do I make it ?
Heat oven to 350°F.
Beat egg, sour cream, cream cheese and dry cake mix in large bowl with mixer just until cake mix is moistened. Add 1/4 cup butter; mix well. (Batter will be thick.)
Spread batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter; press lightly into batter. Sprinkle with dry jelly powder and cinnamon. Drizzle with remaining butter; sprinkle with nuts.
Bake 40 to 45 min. or until toothpick inserted in centre comes out clean.
Kraft Kitchen Tips!
Prepare using a lemon cake mix or spice cake mix.
How to Store
Refrigerate any leftover cake for up to 2 days.
This cake tastes equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 25 mg
Sodium 210 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 14 g
Protein 3 g
24 servings, 1 piece (59 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.