Pear Cake with Cream Cheese Icing

For Cake: Drain pears, reserving 2 tablespoons juice. Chop 2 pears into 1/2-inch chunks. Pour remaining pears with 2 tablespoons reserved juice, buttermilk, oil, prunes and almond extract into blender or food processor; cover. Blend until smooth. Combine flour, ground almonds, 1 cup Equal, cardamom, allspice and pepper in large bowl. Pour pear mixture into flour mixture. Mix lightly just until combined. Fold in pear chunks. Spoon batter into lightly greased and waxed-paper-lined 8-inch round cake pan. Bake in preheated 350°F (175°C) oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. For Cream Cheese Icing: Blend all ingredients until smooth and creamy. Frost top of cake with icing.