Pear Bundt Cake Recipe
- 1 can (15 ounces) reduced-sugar sliced pears
- 1 package white cake mix (regular size)
- 2 egg whites
- 1 Eggland's Best Egg
- 2 teaspoons confectioners' sugar
- 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.
- Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter.
- 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.
Reviews for Pear Bundt Cake(44)
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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.
Awesome! I used a can of peaches and it was super super good
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.
You have to use more pears.....they are so mild they can hardly be tasted.