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German Chocolate Citrus Cake

1 (16-ounce) can pears in syrup, chopped, syrup reserved
1 (18.25-ounce) package German chocolate cake mix
1 1/4 cups pear juice
1/3 cup butter or margarine, softened
2 tablespoons honey
1 tablespoon grated orange peel
3 large eggs
1 (16-ounce) container ready-made coconut pecan frosting
1 teaspoon grated orange peel
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

1. Preheat oven to 350° F. Grease and flour 2 (9-inch) round cake pans.
2. In a large bowl, combine cake mix, pear juice (plus water if needed), softened butter, honey, 1 tablespoon grated orange peel and eggs at low speed; Beat for 2 minutes on high speed with an electric mixer.
3. Pour into prepared pans. Bake for 25 to 35 minutes. Remove from oven and allow to cool.
4. Filling: Blend coconut pecan frosting, chopped pears and 1 teaspoon grated orange peel in a medium bowl; set aside.
5. Frosting: Beat cream until thick and creamy. Blend in powdered sugar and vanilla, beat until peaks form.
6. Slice each cake in half and spread filling alternately, ending with pear filling spread to within 1/2-inch of the edge. Frost the top edge and side of the cake. Refrigerate before serving.

Makes 12 servings.