1-Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2-Finely chop pears: Finely chop the drained pears and refrigerate.

3-Combine ingredients: In a large bowl, combine the cake mix, reserved pear liquid plus enough water to total 1¼ cups, softened butter or margarine, honey, grated orange peel (1 tbsp), and eggs.

4-Beat batter: Beat at low speed until moistened, then beat 2 minutes at high speed.

5-Pour batter: Pour batter evenly into the prepared pans.

6-Bake cakes: Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.

7-Cool cakes: Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.

8-Prepare Filling: In a small bowl, blend the coconut pecan frosting, reserved chopped pears, and 1 teaspoon grated orange peel. Set aside.

9-Prepare Whipped Cream Frosting: In a large bowl, beat the heavy whipping cream until slightly thickened. Gradually add confectioners’ sugar and vanilla or orange flavoring. Continue beating until firm peaks form, being careful not to overbeat.

10-Assemble Cake: Carefully slice each cooled cake layer in half horizontally to create 4 layers total. Place one layer on a serving plate. Spread 1 cup of the whipped cream frosting over it. Top with a second cake layer. Spread half of the pear filling mixture over it. Top with a third cake layer. Spread the remaining half of the pear filling mixture over it. Top with the final cake layer. Spread the pear filling mixture near the edges on this top layer.

11-Frost Cake: Frost the top and sides of the entire cake with the remaining whipped cream frosting.

12-Refrigerate: Chill the cake for at least 2 hours before serving to allow flavors to meld.

13-Optional Variation: Instead of frosting the sides with whipped cream, frost the sides with the chocolate frosting mixed with 1/2 teaspoon orange flavoring. The top can still be frosted with whipped cream or chocolate.