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| Pear Raspberry Buckle |
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| Ingredients: 1 can (15 ounces) sliced pears in syrup 1 box (18.25 ounces) yellow cake mix 1 box (3.4 ounces) vanila instant pudding and pie filling mix 1 container (6 ounce) plain yogurt 4 large eggs 1/2 cup vegetable oil 1 package (10 ounces) dry-pack frozen raspberries (without syrup) 1/2 cup packed light brown sugar 1/2 cup chopped walnuts (or sliced almonds) 1/2 cup confictioners' sugar Directions 1. Heat oven to 350 degrees. coat 13x 9 x 2-inch baking pan with nonstick cooking spray. 2. Drain canned pears, reserving about 2 tablespoons syrup. cut pear slices crosswise in half. 3. In large bowl, combine cake mix, pudding mix, yogurt, eggs and oil. with mixer on low speed, beat 1 minute, scraping down sides of bowl, until blended. On high speed, beat 2 minutes. Fold in pears and raspberries. 4. Turn batter into prepared pan and spread evenly, but do not flatten top as bumps of fruit and batter will creat "buckle". Sprinkle top with brown sugar, then walnuts (or almonds). 5. Bake in 350 degree oven for 55 to 60 minutes or until toothpick comes out clena. Remove to wire rack. let cool. Then serve. |
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