Chocolate-Chipper Cake

Chocolate-Chipper Cake

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"Pears are blended into the batter of this rich chocolate sheet cake that's topped when still warm with chocolate chips and chopped pecans."
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1 h 40 m servings 265 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven according to directions on package. Coat a 13-inch by 9-inch cake pan with cooking spray and set aside.
  2. Using the can of pears, pound the pecans (in its package or in a baggie) until they resemble a fine chop and set the nuts aside.
  3. Combine the cake mix, pears and its syrup, eggs, water, and oil in a medium bowl. Using an electric mixer, beat according to package directions. (Note, the pears will break down and become smooth while beating.) Pour batter into the cake pan.
  4. Bake 30 minutes or until wooden pick inserted comes out clean.
  5. Immediately sprinkle the chocolate chips evenly over the cake. Top with the nuts. Place cake in cake pan on cooling rack for 1 hour or until cooled completely.


  • Kitchen Notes:
  • Even better the next day!
  • May add 2 tsp. instant coffee granules to the batter to give a deeper chocolate flavor.
  • For a lighter cake, use 2 Tbsp. oil instead of 1/4 cup and 6 egg whites (1 1/2 cups egg substitute) instead of 3 whole eggs.
  • For a “nuttier” flavor, toast the nuts before sprinkling over the cake.



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