Drain pears, reserving 1/4 cup syrup. Chop pears to equal 1 cup for filling. Slice remaining pears for garnish.
Beat cake mix, milk, eggs and pudding mix until well blended. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 30 to 35 minutes.
Cool 5 minutes in pans, then turn out on racks to cool completely.
Put cake layers together with half filling mix and spread remainder on top. Frost the sides of the cake with Brown Sugar Cream. Garnish top with reserved pears.
Filling: 1/4 cup granulated sugar 1 tablespoon cornstarch 1/2 cup reserved pear syrup 1/2 cup heavy cream 1/2 cup butterscotch morsels 1 egg, beaten 1 cup chopped pears 1 cup flaked coconut 1/2 cup chopped nuts
Combine sugar, cornstarch, cream, reserved pear syrup, butterscotch morsels and egg in a saucepan. Cook over medium heat until thickened. Remove from heat and stir in chopped pears, coconut and nuts. Chill.
Brown Sugar Cream: 1 cup heavy cream 1/4 cup firmly packed brown sugar 1 teaspoon vanilla extract
Whip cream until it begins to thicken. Add brown sugar and vanilla extract. Continue whipping until stiff peaks form.
