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Pear Bundt Cake

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
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    16 servings

Ingredients

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

Directions

  • 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° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition 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.

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Reviews

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Average Rating:
  • Lew
    Mar 19, 2020

    I've been doing something simular for a long time. I got the idea from a recipe for applesauce cake. I buy cheap cake mixes, white, yellow or even carrot cake. Then I substitute a can of fruit for the water called for in the recipe. I just put the can of fruit, pears, peaches or even fruit cocktail, in a food processor and puree it. Then add the eggs and oil (might try it without the oil after reading this), and process it till blended. Then add the cake mix 1/3 at a time and blend. Frozen strawberries work well with white cake.

  • Sharon
    Mar 12, 2020

    A cake mix? You have got to be kidding!

  • MontanaRonni
    Jan 5, 2020

    I used 4 fresh delicious pears and all I could taste was boxed yellow cake. Don’t waste your time on this one.

  • oreo95
    Apr 22, 2019

    After reading the reviews I made this using a yellow cake mix. I also added 1/2 tsp nutmeg

  • Julia
    Feb 11, 2019

    This mainly tasted like a white cake. I used Del Monte canned pears in juice 1 can drained almost 1 tsp. cinnamon 1/2 C diced walnuts. I increased the fruit

  • Akacam
    Nov 13, 2017

    I wonder if you could get more pear taste by adding small chunks to the finished batter. Also wondered if it would work to swap out white wine for some of the liquid, like in poached pears. The question is how much.

  • dcscake_OH
    Sep 5, 2017

    I love this cake, had to make two desserts for a barbeque and this was a total hit too. I like pears and have been wanted to try it. It is so moist. Love it.

  • Grandpa likes cakes
    Dec 3, 2016

    I always keep cakes moist too

  • s.keeper
    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
    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.