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Pear and Raspberry Cake
Ingredients:
2 boxes yellow cake mix
5 eggs
1 cup canola oil
3 (15-ounce) cans pear halves or pear slices, in pear juice or heavy syrup
1/2 (10-ounce) bag frozen raspberries
1 cup raspberry preserves
Instructions:
1. Preheat oven to 350 degrees. Spray a pan with cooking spray.
2. Cut the pears in 1-centimeter cubes. Reserve 2 cups of the pear juice.
3. Beat together the yellow cake mixes, eggs, canola oil and the reserved pear juice. Fold in the pear cubes and raspberries
4. Pour batter in prepared pan.
5. Drop a tablespoon of the raspberry preserves on top of the cake batter (not too close to the edges). Repeat with the remaining preserves Use a knife, to swirl the batter in with the cake batter.
6. Bake for about 35 minutes or until done.
7. Let cool, and then store in refrigerator.
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