When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Pear Cream Breakfast Cake Recipe

Pear Cream Breakfast Cake Recipe

Pear Cream Cake

Start with a yellow box cake mix, add in some pears and apricot preserves. This is my husband’s favorite cake. He is not really a ‘cake’ person, but this one makes him very happy, especially with a perfect cup of coffee. The most important ingredient are ripe pears.

3 or 4 tree ripened pears or 29 oz canned pears
8 ounces package Cream cheese, softened
1/4 cup Apricot preserves
2 Tablespoons Butter, softened
9 ounces package Yellow cake mix
1/2 cup Reserved pear syrup or orange juice
2 Tablespoons Oil
1 Egg
1 tsp Ground ginger

Oven Temp ~ 350°
Baking Time ~ 35 to
Pan Type ~ 8 inch square pan
Preheat oven, spray pan with non- stick vegetable spray.
Drain pears, reserving 1/2 cup of syrup. Slice pears, place on the bottom of the baking pan. Beat cream cheese, apricot preserves and butter in mixing bowl at medium speed until well blended; pour over pears. Beat cake mix, reserved pear syrup, oil, egg and ginger in large mixing bowl at low speed until well blended, then pour over cream cheese mixture. Bake Pear Cream Breakfast Cake until golden brown. Sprinkle with confectioner's sugar if desired.
Nutrition facts:
Serving Size 124 g
Calories 265
Calories from Fat 121
Total Fat 13.5g 21%
Saturated Fat 6.1g 31%
Cholesterol 40mg 13%
Sodium 227mg 9%
Total Carbohydrates 34.3g 11%
Dietary Fiber 0.8g 3%
Sugars 25.1g
Protein 2.9g
Vitamin A 7% • Vitamin C 1% • Calcium 6% • Iron 4%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!