- Yellow Cake Mix
- 3 eggs
- 1 15 oz can Bartlett pears in extra lite syrup
- 2 Tablespoons DAH D'Anjou Pear White Balsamic, divided
- 1/2 cup heavy whip cream
- 1-1/2 cups Ghirardelli classic white chips
- 1/4 cup DAH D'Anjou Pear White Balsamic
Preheat oven to 350 degrees. Place sunshine, sunflower, or fluted bundt mold on medium perforated baking sheet & set aside. Pour cake mix into stainless mixing bowl, add 3 eggs & drain the juice off the can of pears into the bowl, reserving the pears. Add 1 Tablespoon of the D'Anjou Pear White Balsamic. Mix with wisk until blended. Pour in the pears & beat with a hand mixer until pears are just broken up. Pour into mold and bake for approximately 50 minutes until toothpick inserted in center comes out clean. Remove from oven & place mold on floral cooling rack. Once cooled, place serving plate over mold & flip.For the glaze, pour 1/2 cup heavy whip cream into stainless pan. Add 1 Tablespoon D'Anjou Pear Balsamic Vinegar & stir till blended. Heat mixture until it comes to a boil & remove from heat. Pour 1-1/2 cups white chocolate chips into the cream, and don't stir, but rather swirl the cream to cover the chips. Let it set for 3 - 4 minutes until chips are melted. Stir until well blended. Spoon over cake. In a small saucepan, pour 1/4 cup D'Anjou Pear White Balsamic & bring to a boil. Reduce heat & simmer for approximately 5 minutes or until it begins to thicken. Drizzle it over the cake.