Monday, September 21, 2009

Pear Bundt Cake

I made this cake yesterday because I have a lot of pears in the fridge that I need to use. Hence, I used fresh pears not canned ones. I added 2 cups of pureed pears with a little water and 2 T. sugar to substitute the can of pears in light syrup. I also then added one chopped pear to the cake batter. It turned out very moist and delicious. I dusted mine with powdered sugar and drizzled it with lemon glaze (it would be could with or without this). This recipe was taken from (one of my favorite sites).


  • 1 (18.25 ounce) package white cake mix
  • 1 (15 ounce) can pears in light syrup
  • 2 egg white
  • 1 egg
  • 2 teaspoons confectioners' sugar


  1. Drain pears, reserving the syrup; chop pears. Place pears and syrup in a mixing bowl; add dry cake mix, egg whites and egg. Beat on low speed for 30 seconds. beat on high for 4 minutes.
  2. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour. Add batter. Bake at 350 degrees F 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.

No comments: