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Honey-of-a-Pear Cake

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Honey-of-a-Pear Cake
  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 9
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Relish this honey and pear cake, spread with a coconut mixture topping – a mouth-watering dessert.

Ingredients

Cake

1
(15.4-oz.) pkg. Pillsbury™ Nut Quick Bread & Muffin Mix*
1
cup shredded or finely chopped peeled pear
1
teaspoon cinnamon
3/4
cup water
1/4
cup honey
2
tablespoons oil
2
eggs

Topping

3
tablespoons butter or margarine
1/4
cup firmly packed brown sugar
3
tablespoons honey
1/4
cup coconut

Directions

  • 1 Heat oven to 350°F. Grease and flour bottom only of 8 or 9-inch square pan. In large bowl, combine all cake ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour into greased and floured pan.
  • 2 Bake at 350°F. for 38 to 43 minutes or until top springs back when touched lightly in center and edges start to pull away from sides of pan. Cool 30 minutes on wire rack.
  • 3 Melt butter in medium saucepan over low heat. Add brown sugar and 3 tablespoons honey; cook and stir 1 minute. Stir in coconut. Spread evenly over warm cake.
  • 4 Broil 4 to 6 inches from heat for 1 to 2 minutes or until topping bubbles. Cut into squares. Serve warm or cool. If desired, top each serving with whipped cream and sprinkle with cinnamon.
Tips  

*For Cranberry Honey-of-a-Pear Cake, substitute one 15.6-oz. pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/9 of Recipe
Calories
370
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
5g
25%
)
Cholesterol
60mg
20%
Sodium
300mg
13%
Total Carbohydrate
59g
20%
(
Dietary Fiber
2g
8%
,
Sugars
41g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 1/2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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