Pear Pumpkin Pecan Cake
You can substitute the pumpkin butter for applesauce. If you use a Bundt pan, put the sugar and pecan mixture on the bottom or the pan and cook about 5-10 minutes longer.
Ingredients
- 4 c. chopped un-peeled pears, cut into 1/2″ pieces
- 1/2 c. oil
- 1/2 c. Harry & David’s Pumpkin Pecan Butter
- 1 1/2 c. sugar
- 2 eggs
- 2 c. flour
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease 9×13 baking dish.
- Combine pears, oil, pumpkin butter (or applesauce), 1 1/2 cups sugar, eggs, flour, salt, cinnamon, and baking soda and mix well.
- Pour into baking dish.
- Sprinkle pecans and remaining sugar on top.
- Bake 45-50 minutes.
- Serve warm with ice cream or whipped cream.