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16 servings, 1 piece (103 g) each
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Stir additional 1/4 tsp. pumpkin pie spice into Cool Whip before serving over cake.
If you don't have a large platter, you can invert the cake onto a baking sheet instead.
Cake can be baked ahead of time. Cool completely, then refrigerate up to 24 hours. Remove from refrigerator about 1 hour before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Easy and delicious! My daughter asks me to make it for every occasion. It's up again for Thanksgiving. :)
My husband loved this cake! And he usually does not eat my baking as he is not big on desserts. My kids loved it too, except they picked off the cranberries, so I leave them out now. I use canned pears and it works out great, I find the fresh pears can sometimes be too firm or have little flavour. This is my most requested dessert from my family!
Very sweet cake, suprisingly easy to make. I think I would prefer apple, but it still worked great with the pears. Tasted better the next day.