Every month, our school has data days. (Ugh.) In order to make this torture somewhat more bearable, they’ve started having people bring in desserts to share. It makes it better, because we get food. Teachers love food. Everyone was bringing “chocolate something” so I made this instead. It is essentially a “dump cake” because really you just put everything in it and then dump it in a pan and you’re done. Lovely!

• 1 can sliced pears in syrup (15oz)
• 1 box yellow cake mix (18.25 oz)
• 1 box vanilla instant pudding and pie filling mix (3.4 oz)
• 1 container plain yogurt (8oz )
• 4 large eggs
• 1/2 cup vegetable oil
• 1 package frozen raspberries (10 oz) dry pack without syrup
• 1/4 cup light brown sugar - packed
• 1/2 cup walnuts -chopped
• 1/2 cup confectioners’ sugar

Heat oven to 350 degrees. Coat 13×9x2 inch baking pan with nonstick cooking spray.

Drain canned pears, reserving about 2 tablespoons syrup. Cut pear slices crosswise in half.

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. Turn batter into prepared pan (distribute batter evenly, but do not flatten top as bumps of fruit and batter will create “buckle”). Sprinkle top with brown sugar and walnuts.

Bake in 350 degree F. oven 55 to 60 minutes or until toothpick comes out clean. Remove to wire rack; let cool.

In small bowl, stir together confectioners’ sugar and 2 teaspoons reserved pear syrup until smooth. Add additional pear syrup, 1/2 teaspoon at a time, to make pourable icing. Place icing in small plastic food-storage bag; snip off tiny end of one corner. Drizzle icing over cooled cake. Cut into squares.

This entry was posted on Monday, March 10th, 2008 at 5:11 pm and is filed under sweets. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.