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Five simple ingredients are all Veronica Ross needs to fix this lovely light dessert. Tiny bits of pear provide sweetness to the moist slices, which she serves in her Columbia Heights, Minnesota home.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One slice equals 163 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 230 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Originally published as Pear Bundt Cake in Quick Cooking September/October 2001, p14
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Reviewed on Sep. 09, 2012 by MiLyCu
This cake should be made as is, and more drained pears can be added after mixing. The pears and juice are used in place if the oil. So having them purée in the mix is what it's supposed to do. I add an additional half can of pears, that I chop, along with about 1/2 to 2/3 cup of chopped walnuts. Also, if you're your powdered sugar disappears, your cake is not completely cooled. A glaze that hardens is a good alternative if you want that little bit of extra taste and sweetness.
Reviewed on Jan. 13, 2012 by gingerriss
Awesome! I used a can of peaches and it was super super good
Reviewed on Nov. 18, 2010 by parkshore
but the cake stuck to the bundt pan. I tried all my usual methods of removing cake from pan but this time it did not work. I will make something out of this to salavage it instead of a total loss. One thought is to put in dessert dishes with a scoop of ice cream or spoonfull of pudding.
Reviewed on Apr. 30, 2010 by acavanaugh
You have to use more pears.....they are so mild they can hardly be tasted.
Reviewed on Apr. 27, 2010 by grannygourmet
We enjoyed this cake, but next time I will make a few adjustments, i.e., I will cut the pears in larger pieces and stir them in toward the end of the mixing time as they weren't really in evidence this time around. I also had the problem of the "disappearing powdered sugar. I also think I will try topping it with some strawberry or plain Cool Whip rather than the sugar.
Reviewed on Mar. 21, 2009 by Millie28
I have made this cake several times. It is great everytime. My husband asks for it when he needs something light and sweet. Have ussed fruit cocktail and peaches, both work well.
Reviewed on Nov. 24, 2008 by ibinyon
This was great and so easy. Hard to believe but it's better the longer it sits. I find it gets a great chewy texture.
Reviewed on Nov. 13, 2008 by Yuushii
We made this recipe the week it was posted on Taste of Home. The pears make this cake out of this world. It was light and very tasty! We opted to leave the pears in large chunks - it really helps spread the pear flavor throughout the cake. Can't wait to try it with peaches, mandarin oranges or maybe even some of the fruit cocktail that is in cherry juice. YUMMY! 5 STARS!
Reviewed on Nov. 13, 2008 by lblanton
Very moist and delicious
Reviewed on Nov. 10, 2008 by linnie1941
It was delicious. I added pumpkin pie spice mix, it was so easy and good.
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