Wednesday, May 12, 2010

Pear-Berry Shortcake

Remember a few posts back when I told you that I had dropped a cake on the floor and it was terrible? Well this is the cake that I dropped. No not the exact cake but a remake of the infamous floor cake.

A month or so ago my co-worker Sherry made a Strawberry Shortcake Sheetcake for Easter and brought the leftovers in to work for anyone and everyone. It was so good that I ate 2 pieces, shhh don't tell anyone, and asked for the recipe. She gave it to me and in true Megan fashion (I can never leave anything alone) I remade it into the recipe below.

I took it to Mother's Day over on BCakes' side and it got raves. It was really good. Infact BCakes just polished off the last piece last night. It's cold and creamy. Fruity and sweet, just wonderful. Really really delish.

This recipe is actually a three part recipe. It takes some time and refrigerator space so go ahead and make some room for it.

Pear-Berry Shortcake
adapted from a recipe made by Sherry McShan

Step 1 the Cake:

1 yellow cake mix and all that requires (i.e. eggs, oil, water)
1 box instant vanilla pudding

Prepare the cake mix according to package directions adding in the pudding mix. Bake according to package directions as well.

Step 2 Pear-Berry Topping:

1 pint strawberries, sliced
1 bad frozen blueberries, thawed
1 can sliced pears in syrup, chopped and drained, saving syrup
1/2 cup sugar

In a bowl toss the strawberries, blueberries and chopped pears into the sugar. Add the pear syrup and stir to combine. Cover and set in fridge to marinate and create the juice.

A few hours later or overnight poke many holes, I used a skewer, into the cooled cake. Pour the fruit and juice over the cake and easily spread the fruit around. Set aside for a minute or two and continue with the next step.

Step 3 Whipped Pudding:

1 extra large Cool Whip topping (or 2 regular)
1 box instant vanilla pudding

In a bowl mix the pudding mix and whipped topping together until there are no streaks of yellow or lumps of pudding.

Top the fruit mixture with the pudding mixture and spread evenly.

Cover and place the cake back into the fridge until time to serve. I would recommend hours if not overnight.

This picture isn't the greastest but I almost forgot to take a picture of it at all hence the picture of it almost gone.

I know that my directions are a bit different but hey my brains just works the way it works. However, despite my directions this cake is soooooo good. Honestly. Enjoy,

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