Ingredients

Cake

• 3

  cups Gold Medal™ all-purpose flour
• 1 1/4

  teaspoons baking soda
• 1/2

  teaspoon salt
• 2

  teaspoons pumpkin pie spice
• 5

  ripe pears
• 3/4

  cup vegetable oil
• 2

  cups granulated sugar
• 3

  eggs
• 1

  teaspoon vanilla

Icing

• 1/4

  cup butter
• 1/2

  cup packed brown sugar
• 1/4

  teaspoon salt
• 1/3

  cup whipping cream
• 1

  cup powdered sugar
• 
  

Steps

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.

2 Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.

3 In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.

4 In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.

5 Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.

6 Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.

7 To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.