Core and slice the pears into a ziplock bag.

Add River Rose Gin and brown sugar.

Let the pears marinate for at least 4 hours, overnight if possible.

Grease a large Dutch oven and pour in the pear mixture.

Sprinkle cake mix over the pears, then slice butter over the cake mix.

Bake for 45 min to 1 hour until the top is golden brown.

Drizzle more River Rose Gin over the top and serve warm with whipped cream or ice cream.