Easy Autumn Pear Cake

• 7 Tbsp. butter, divided
• 1 egg
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
• 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped PLANTERS Walnuts

1. Preheat oven to 350F.
2. Melt 1/4 cup (4 Tbsp.)
3. of the butter; set aside.
4. Beat egg, sour cream, cream cheese and cake mix in large bowl with electric mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl.
5. Add the melted butter.
6. Beat on medium speed 2 min.
7. (Batter will be thick.)
8. Spread into lightly greased 13x9-inch baking pan.
9. Arrange pear slices over batter; press lightly into batter.
10. Sprinkle evenly with dry gelatin mix and cinnamon.
11. Melt remaining 3 Tbsp.
12. butter; drizzle over batter.
13. Sprinkle with walnuts.
14. Bake 40 to 45 min.
15. or until wooden toothpick inserted in center comes out clean.
16. Serve warm or at room temperature.
17. Cut into 24 pieces.
18. Cover and refrigerate any leftover cake.

butter, egg, s, philadelphia cream cheese, yellow cake, pear halves, gelatin, ground cinnamon, walnuts

Taken from www.kraftrecipes.com/recipes/easy-autumn-pear-cake-95284.aspx (may not work)