Prep Time 20m
Cook Time 40m
Ready Time 90m
Yield 9 servings

  • Pillsbury™ Baking Spray with Flour
  • 1 (15.4 oz.) package Pillsbury™ Nut Quick Bread & Muffin Mix
  • 1 cup peeled, shredded or finely chopped pear
  • 1 teaspoon ground cinnamon
  • 3/4 cup water
  • 1/4 cup honey
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 3 tablespoons butter
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons honey
  • 1/4 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350°F. Spray bottom only of 8 or 9-inch square pan with flour no-stick cooking spray. Combine all cake ingredients in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Pour into prepared pan.
  • Step 2Bake 38 to 43 minutes or until top springs back when touched lightly in center and edges start to pull away from sides of pan. Cool 30 minutes on wire rack.
  • Step 3Heat broiler. Melt butter in medium saucepan over low heat. Add brown sugar and 3 tablespoons honey; cook and stir 1 minute. Stir in coconut. Spread evenly over warm cake.
  • Step 4Broil 4 to 6 inches from heat 1 to 2 minutes or until topping bubbles. Cut into squares. Serve warm or cool. Top each serving with whipped cream and sprinkle with cinnamon, if desired.
  • Step 1Cranberry HONEY-OF-A-PEAR CAKE: Substitute one (15.6 oz.) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix.
High Altitude (above 3500 ft.):
  • Step 1Add 1/4 cup flour to dry quick bread mix. Bake at 375°F 32 to 37 minutes.
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