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

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“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.”
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 16-20 servings

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

Nutritional Facts

1 slice: 178 calories, 7g fat (4g saturated fat), 46mg cholesterol, 150mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 3g protein

Directions

  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
  3. 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.
  4. 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.
  5. Combine glaze ingredients; drizzle over cake. Yield: 16-20 servings.
Originally published as Pear-Filled Bundt Cake in Taste of Home August/September 2006, p59


Reviews for Pear-Filled Bundt Cake

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(2)
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MY REVIEW
Joscy
Reviewed Mar. 1, 2014

"One of my most favorite fruits is pears, so just **have to save recipe**. Another is almonds, Altho have not made yet, it looks deliciously moist."

MY REVIEW
ahawley1
Reviewed Oct. 4, 2010

"I found this recipe in a taste of home magazine years ago and it is now part of every holiday celebration! I have made it with pears and with apples and both are delicious!"

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