Spiced Pear Cake Recipe

5 1 1
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Spiced Pear Cake Recipe

Read Reviews
5 1 1
Publisher Photo
Although Becky Vaughn Coleman of Desert Hot Springs, California took a shortcut by using a convenient mix, she didn't shortchange cake lovers with the results!
Recommended: Pear Desserts
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 1 can (15 ounces) pear halves in juice
  • 1 package white cake mix (regular size)
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons confectioners' sugar

Directions

Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. Drain pears, reserving juice. Chop pears; place in a large bowl. Add reserved pear juice. Add the next seven ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into prepared pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted in 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: 14 servings.
Originally published as Spiced Pear Cake in Light & Tasty October/November 2003, p12

Nutritional Facts

1 piece: 207 calories, 4g fat (1g saturated fat), 16mg cholesterol, 268mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

  • 1 can (15 ounces) pear halves in juice
  • 1 package white cake mix (regular size)
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons confectioners' sugar
  1. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. Drain pears, reserving juice. Chop pears; place in a large bowl. Add reserved pear juice. Add the next seven ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into prepared pan.
  2. Bake at 350° for 60-65 minutes or until a toothpick inserted in 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: 14 servings.
Originally published as Spiced Pear Cake in Light & Tasty October/November 2003, p12

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MY REVIEW
chirey User ID: 1371783 74781
Reviewed Oct. 18, 2008

"very good! moist and delightful. Hard to believe it is a "light" cake."

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