CAKE:

16 oz. can pear halves in extra light syrup
1 pkg. Pillsbury plus white cake mix
1/3 c. oil
3 egg whites
1 (8 oz.) Cool Whip
16 oz. can pear halves in extra light syrup drained

Heat oven to 350 degrees. Grease and flour tube pan or fluted pan. Drain 1 (16 oz.) can pear halves reserving 1/3 cup liquid place pear halves in food processor or blender and process until smooth.

In large bowl combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites. Beat at low speed until moistened and high speed 2 minutes pour into prepared pan. Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted comes out clean. Cool upright in pan 15 minutes inverted onto serving plate and cool completely. Frost cooled cake with Cool Whip, cut drained pear halves lengthwise into about 32 slices and arrange on top of cake slightly overlapping slices. Refrigerate until serving time.

SAUCE:

1 c. firmly packed brown sugar
1 c. whipping cream
1/2 c. butter

In medium pan combine all sauce ingredients. Bring to boil, boil over medium heat 5 minutes. Stir occasionally. Remove from heat and cool to room temperature. Drizzle 2 tablespoon sauce over pear slices. When serving, spoon 2 tablespoon sauce over each dessert plate. Place cake slice on sauce store cake in refrigerator.