Ingredients

Oil for brushing pan
2 medium pears
½ cup (125 mL) walnuts
2 tbsp (30 mL) brown sugar
½ tsp (2 mL) cinnamon
1 pkg (15.25 oz or 515 g) spice cake mix
¼ cup (50 mL) apple butter
1 cup (250 mL) water
3 eggs

Directions

Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using Chef’s Silicone Basting Brush.
Finely chop the pear and walnuts with the Food Chopper. In a small bowl, toss the chopped pear and walnuts with brown sugar and cinnamon. Place them into the pan.
In a large bowl, whisk the cake mix, apple butter, water, and eggs until blended. Pour the mixture into the pan. Lightly tap the pan on the counter to even out the batter.
Bake for 30–35 minutes, or until the Cake Tester & Releaser inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes before releasing. Carefully invert pan onto a cooling rack.

Yield:

12 servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 220, Total 7 Fat g, Saturated Fat 1.5 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 7 g, Protein 4 g