Just because you’re cooking in a Dutch oven doesn’t mean that you can’t create a beautiful and tasty dessert as shown by this pear cake with caramel sauce.
Line a 10” Dutch oven with parchment paper or baking paper. Drain one can of pear halves, reserving 1/3 cup of the liquid. Place pear halves in a food processor bowl with a metal blade or blender container; cover and process until smooth.
Place pear halves in a food processor bowl with a metal blade or blender container then cover and process until smooth. If unavailable mash to dice the pears to make them as smooth as possible.
In a large bowl combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil, and egg whites. Mix until moistened, then pour into the lined Dutch oven.
Bake at 350 degrees F (180 degrees C) for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the Dutch oven for 15 minutes, then with the Dutch oven lid on, turn it upside down to remove the cake. Cool for 1 1/2 hours or until completely cold.
Caramel Sauce
In a small Dutch oven or pot combine the brown sugar, butter, and cream, then combine well.
Bring the sauce to a light boil, then simmer over medium heat for 5 minutes, stirring occasionally.
Remove from the heat then cool to room temperature.
Frosting Cream
In a small bowl, beat the cream and sugar until stiff peaks form, then fold in vanilla.
To Assemble
Frost cooled cake with whipped cream.
Cut drained pear halves lengthwise into about 32 slices. Arrange the pear decoratively on top of the cake.
Press nuts gently into the sides of the cake, and any gaps in the pear design.
Drizzle 2 tablespoons caramel sauce over pear slices.
Serve the cake in slices with additional caramel sauce.