Heat oven to 350 °F. Grease and flour 10-inch tube pan. Drain 16 ounces can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; process until smooth. In a large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, butter and egg whites at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pan.

Bake at 350 °F. for 40 to 45 minutes or until toothpick insert in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool completely.

In a small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in pear brandy or vanilla extract. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake or put cookies. Refrigerate until serving time.

In a medium saucepan, combine all sauce ingredients; bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat. Cool to room temperature. Drizzle 2 tablespoons sauce over pear slices.

To serve, spoon about 2 tablespoonfuls sauce onto individual dessert plates. Place slice of cake on sauce. Store cake and sauce in refrigerator.