Pear Bundt Cake Recipe
Pear Bundt Cake Recipe photo by Taste of Home
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Pear Bundt Cake Recipe

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4.5 52 59
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Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
Featured In: 28 Best Fall Cakes
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1 can (15 ounces) reduced-sugar sliced pears
  • 1 package white cake mix (regular size)
  • 2 large egg whites
  • 1 large egg
  • 2 teaspoons confectioners' sugar

Nutritional Facts

1 slice: 149 calories, 3g fat (1g saturated fat), 12mg cholesterol, 232mg sodium, 28g carbohydrate (16g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
  2. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter.
  3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
Originally published as Pear Bundt Cake in Quick Cooking September/October 2001, p14

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Grandpa likes cakes User ID: 8978530 257636
Reviewed Dec. 3, 2016

"I always keep cakes moist too"

s.keeper User ID: 7380142 254516
Reviewed Sep. 23, 2016

"The cake is definitely moist and very tasty. However, there is no pear taste even after I added extra pears. May try it next time using canned peaches."

queenjennifer User ID: 151693 245804
Reviewed Mar. 22, 2016

"I first made this recipe when my children were both preschoolers years ago, (phew, they are 23 and almost 19 now!!!) and this was something easy to make with an autistic (Asperger's) toddler, my son, who is the youngest, hanging on me. We loved it, especially my daughter, the oldest, who loves pears. I soon experimented and found that it works well with any flavor cake mix, we liked it with a spice cake mix or a yellow cake mix, and that you can use any same size can of fruit that is marked "light" meaning it is in it's own juice. It is very good with pineapple and also mandarin orange segments too, for example. It also was great to slice and put in zipper bags to freeze, and then take along on picnics, fishing trips, nature walks, and camping, since it is so moist that it doesn't need icing."

snker0521 User ID: 1340981 245318
Reviewed Mar. 12, 2016

"Made this for a family gathering. Even the little ones loved it and it was so easy. I added just a bit of cinnamon and it brought out the taste of the pears."

watsonl1 User ID: 3481416 236123
Reviewed Nov. 1, 2015

"Just a so-so dessert. I followed the directions precisely and what I got tasted mainly like white boxed cake mix. The pear taste was really undetectable. The only real perk of this dessert is the ease, but I would not make this again as there are so many good TOH pear desserts like gingerbread cobbler."

Bonito User ID: 1630276 233128
Reviewed Sep. 19, 2015

"I made this using fresh pears which are in season right now - it was good but i'll try it with the canned pears next time"

elishakehl User ID: 8045755 221573
Reviewed Feb. 28, 2015

"Made this today. Excellent!! I did add another can of pears though."

[email protected] User ID: 6993142 107544
Reviewed Oct. 11, 2014

"SO easy to make with just a few ingredients but so pleasant with the flavor and soft texture. This is not so overly sweet, you feel like you're eating a candy bar. But is DOES taste like dessert! Someone who is feeling "full" after dinner can probably manage a slice of this--delightful!"

highercall1 User ID: 4117141 80618
Reviewed Jul. 4, 2013


MiLyCu User ID: 6853045 37893
Reviewed Sep. 9, 2012

"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."

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