Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Finely chop pears; refrigerate. NOTE: I used a blender to chop pears.
In large bowl, combine cake mix, reserved pear liquid (plus enough water to make 1¼ cups), margarine, honey, orange peel and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pans.
Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool in pans 15 minutes; remove from pans to rack. Cool completely.
In small bowl, blend filling ingredients; set aside.
In large bowl, beat cream until slightly thickened. Blend in powdered sugar and vanilla; beat until firm peaks form (do no over beat).
Slice each cake layer in half to make 4 layers. Place 1 layer on serving plate; spread with 1 cup frosting; top with second layer; spread with half of pear filing. Repeat layers, ending with pear filling, spreading pear filling to within 1 inch of edge on top layer; frost top edge and side of cake with remaining frosting. Refrigerate at least 2 hours before serving. Store any leftovers in refrigerator.
NOTE: frost sides of cake with chocolate frosting (add 1/2 tsp orange flavoring) in place of whipped cream frosting if desired