RAS: Raspberry Pear Buckle
Source of Recipe
Family Circle Magazine
* Exported from MasterCook *
Raspberry Pear Buckle
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sliced pears in syrup (15 oz)
1 box yellow cake mix (18.25 oz)
1 box vanilla instant pudding and
pie filling mix (3.4 oz)
1 container plain yogurt (6 oz)
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 13x9x2-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, then walnuts.
Bake in 350 degrees 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.
Nutrient Value Per Serving: 324 calories, 15 g fat, 4 g protein, 45 g carbohydrate, 2 g fiber, 327 mg sodium, 54 mg cholesterol.
Source:
"Family Circle Magazine, 3/9/04"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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