Desserts/ Recipes

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

Here is a cake to make when you want to make an impression! This Pecan Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle is to DIE for! If you take the time to make this cake, your efforts will be met with songs of praise from everyone enjoying this luxurious creation.

What You Need for Caramel Pear Cake Recipe

For the Cake:
2 boxes yellow cake mix
2 boxes instant vanilla pudding
8 eggs
2 C milk
1 ½ C vegetable oil
½ C chopped pecans
2 C white chocolate chips, divided
3 fresh pears, divided
1 tsp vanilla extract

For the Frosting:
2 sticks butter, room temperature
2 C powdered sugar
1 tsp vanilla extract
2 T cream

For the Caramel Sauce:
½ C water
1 C brown sugar
1 C heavy cream
½ tsp vanilla extract
3 T butter

How to Make Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

Before you make this pear cake, take the time to lay out everything you need and read the instructions over a few times. There are a lot of steps involved, so familiarize yourself with the recipe and print it below.

For the Pear Cakes:
Preheat 350 degrees
Oil three 9″ round cake pans and line with parchment paper
Peel and dice 2 pears and set aside.
Mix cake mixes and puddings together.
Whip in eggs. Add oil, milk and vanilla extract.
Stir in pecans, 1/2 cup chocolate chips and diced pears. Note: you can add 1 tablespoon of flour to the chips to keep them from sinking to the bottom of the cake.
Pour evenly into three cake pans.
Bake for 35 to 40 minutes, checking with a toothpick to see if each pear cake is done.

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

For the Frosting:
While cake is baking, add butter to a medium bowl and whip till fluffy about 1 minute.
Add sugar a couple of spoonfuls at a time
Add cream and vanilla. Set aside.

For the Caramel Drizzle:
Using a small saucepan, melt sugar into water at medium heat. Cook about 5 minutes, stirring until sugar is melted.
At this point take off heat and add cream. Stir until incorporated. It will bubble profusely.
Put back on heat but lower it to medium-low. Cook for about 15 min or until the candy thermometer reads 250. Remove from heat, add vanilla and then butter, one tablespoon at a time.
Mixture will thicken as it cools, so do not wait too long to drizzle on the cake.

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

Putting it all together:
First melt 1 1/2 cups chocolate chips in a microwaveable bowl by placing in microwave for 30 seconds.
Take your third pear and dip it in the caramel sauce. Lean the pot to one side, dip the pear in and twirl it around until the entire pear is coated. Drizzle melted white chocolate on the pear with a spoon. Set aside.
Place first cake on a plate. Cover in thin layer of caramel. Spread a thin layer of frosting over the caramel. Repeat.
On top layer after icing the cake, drizzle over caramel and white chocolate. Place pear on top. Add more pecans around the bottom of the cake.

PRINT IT

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

Ingredients

For the Cake

  • 2 boxes yellow cake mix
  • 2 boxes instant vanilla pudding
  • 8 eggs
  • 2 C milk
  • 1 ½ C vegetable oil
  • ½ C chopped pecans
  • 2 C white chocolate chips divided
  • 3 fresh pears divided
  • 1 tsp vanilla extract

For the Frosting

  • 2 sticks butter room temperature
  • 2 C powdered sugar
  • 1 tsp vanilla extract
  • 2 T cream

For the Caramel Sauce

  • ½ C water
  • 1 C brown sugar
  • 1 C heavy cream
  • ½ tsp vanilla extract
  • 3 T butter

Instructions

For the Cakes

  • Preheat 350 degrees
  • Oil three 9" round cake pans and line with parchment paper
  • Peel and dice 2 pears and set aside.
  • Mix cake mixes and puddings together.
  • Whip in eggs. Add oil, milk and vanilla extract.
  • Stir in pecans, 1/2 cup chocolate chips and diced pears.
  • Pour evenly into three cake pans.
  • Bake for 35 to 40 minutes, checking with a toothpick to see if done.

For the Frosting

  • While cake is baking, add butter to a medium bowl and whip till fluffy about 1 minute.
  • Add sugar a couple of spoonfuls at a time
  • Add cream and vanilla. Set aside.

For the Caramel Drizzle

  • Using a small saucepan, melt sugar into water at medium heat. Cook about 5 minutes, stirring until sugar is melted.
  • At this point take off heat and add cream. Stir until incorporated. It will bubble profusely.
  • Put back on heat but lower it to medium-low. Cook for about 15 min or until the candy thermometer reads 250. Remove from heat, add vanilla and then butter, one tablespoon at a time.
  • Mixture will thicken as it cools, so do not wait too long to drizzle on the cake.

Putting it all together

  • First melt 1 1/2 cups chocolate chips in a microwaveable bowl by placing in microwave for 30 seconds.
  • Take your third pear and dip it in the caramel sauce. Lean the pot to one side, dip the pear in and twirl it around until the entire pear is coated. Drizzle melted white chocolate on the pear with a spoon. Set aside.
  • Place first cake on a plate. Cover in thin layer of caramel. Spread a thin layer of frosting over the caramel. Repeat.
  • On top layer after icing the cake, drizzle over caramel and white chocolate. Place pear on top.

PIN IT

Caramel Pear Cake with Vanilla Frosting and Caramel Drizzle

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