Prep Time 20m
Cook Time 20m
Ready Time 90m
Yield 8 servings

  • Pillsbury™ Baking Spray with Flour
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup sugar
  • 1/2 cup dark molasses
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup sliced canned pears, well drained
  • 2 cups frozen whipped topping, thawed
  • 1/2 cup toasted chopped pecans or walnuts*
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray two 9-inch round cake pans with flour no-stick cooking spray.
  • Step 2Combine shortening, sugar, molasses and pumpkin pie spice in large bowl; beat on high speed of electric mixer. Add eggs, one at a time, beating well after each addition.
  • Step 3Combine flour, baking powder, baking soda and salt in medium bowl; add to creamed mixture alternately with buttermilk, mixing only until blended after each addition. Turn batter into prepared pans.
  • Step 4Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on racks, remove from pans; cool completely on racks.
  • Step 5Pat pear slices dry with paper towels.
  • Step 6Place one cake layer top side down on serving dish. Spread top with 1 cup whipped topping. Arrange pear slices on whipped topping. Top with remaining cake layer; spread with remaining whipped topping. Sprinkle with chopped nuts.
  • Tip*to toast nuts: Place in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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