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Pear-Filled Bundt Cake

 Pear-Filled Bundt Cake
“Pear-Filled Bundt Cake is yummy warm or cold,” says Barbara Sievert of Yorktown, Virginia. “It’s by far the best pear cake I’ve ever had.”
16-20 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup orange juice
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup diced peeled ripe pear
  • 1/2 cup sliced almonds
  • 2 tablespoons all-purpose flour
  • 4-1/2 teaspoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2-1/4 teaspoons orange juice

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in vanilla.
  • Combine the flour, baking powder and baking soda; add to creamed
  • mixture alternately with orange juice.

2 of 2

Pear-Filled Bundt Cake (continued)

Directions (continued)

  • Pour half of the batter into a greased 10-in. fluted tube pan.
  • Combine the filling ingredients; sprinkle over batter. Top with
  • remaining batter. Smooth top with a spatula.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack.
  • Combine glaze ingredients; drizzle over cake. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 slice) equals 178 calories, 7 g fat (4 g saturated fat), 46 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.