Pecan Pear Torte

• 1 can (15 ounces) pear halves
• 1 package butter recipe golden cake mix (regular size)
• 1/2 cup butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, toasted
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2/3 cup butterscotch ice cream topping, divided
• 2 cups chopped peeled ripe pears
• 1 tablespoon lemon juice
• 1/3 cup pecan halves, toasted

1. Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup.
2. In a large bowl, combine the cake mix, butter, eggs,
3. vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
4. Bake at 375u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a small bowl, fold whipped topping into 1/3 cup butterscotch topping. Place one cake layer on a serving plate. Spread with half of the filling. Toss pears with lemon juice; sprinkle half of pears over the filling. Drizzle with 2 tablespoons butterscotch topping. Repeat layers.
6. Arrange pecan halves on top of cake. Drizzle with remaining butterscotch topping. Refrigerate until serving.

pear halves, butter, butter, eggs, vanilla, pecans, frozen whipped topping, butterscotch ice cream topping, peeled ripe pears, lemon juice, pecan halves

Taken from www.tasteofhome.com/recipes/pecan-pear-torte/ (may not work)