Pear Bundt Cake

Bundt cakes are a great reminder that elegant-looking desserts don’t need to be complicated. Our pear Bundt cake recipe highlights the sweet, juicy fruit and uses a Bundt cake mold to create a tender cake that’s easy to make and gorgeous to look at.

Since it uses canned pears, it can be made year-round, then customized to fit whatever setting you choose to serve it in. Sprinkle in some warm baking spices and add it to your list of fall desserts, or drizzle a delicate confectioners’ sugar glaze over it and serve it at a brunch gathering. You could even use smaller pans and make mini Bundt cakes to serve alongside other tea party recipes.

You can make this pear Bundt cake in advance and have dessert whenever you have a hankering. And since it freezes well, look out for your future self and make a cake to slice up and enjoy over the next few months. It’ll be just as delicious!

Pear Bundt Cake Ingredients

• Canned reduced-sugar sliced pears
• White cake mix
• Egg whites
• Large egg
• Confectioners’ sugar

Directions

Step 1: Make the cake batter

Preheat the oven to 350°F. Drain the pears, reserving the syrup. Chop them up and place them and the syrup in a large bowl.

Add the cake mix, the room-temperature egg whites and the egg. Beat the batter on low speed for 30 seconds, then on high for four minutes.

Step 2: Prepare the pan

Coat a 10-inch fluted tube pan with cooking spray, then dust it with flour.

Add the batter to the pan.

Step 3: Bake the cake

Bake the cake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Dust the cake with confectioners’ sugar.

Editor’s Tip: Letting the cake cool in the cake pan for 10 minutes is essential for clean removal.

How to Store Pear Bundt Cake

Once the cake has fully cooled, wrap the whole cake or individual slices in storage wrap and keep them in airtight containers. Leave it on the counter if it’s going to be consumed within a few days, as refrigerating this pear Bundt cake can cause it to dry out.

You can freeze the wrapped Bundt cake in freezer-safe containers, either whole or in slices. It should keep for six months. When you’re ready to eat it, let it thaw completely at room temperature.

Pear Bundt Cake Tips

How do I properly remove my Bundt cake from the pan?

The main thing to keep in mind is to properly grease the Bundt pan before pouring the batter in. Take a dollop of shortening on a paper towel and wipe the interior of the pan with it, making sure to get into all the ridges. Another important tip to remember for getting a cake out of a Bundt pan is to let it cool for 10 minutes in the pan before moving it to a wire rack. As it cools, it automatically unsticks from the pan, giving you a clean break.

What else can I add to my pear Bundt cake?

We suggest adding spices like ground cinnamon, nutmeg and cloves to give this cake a nice, warm flavor, much like a poached pear. Ground ginger is also a good addition, and even an herb like rosemary would go splendidly with this pear Bundt cake. For some texture, add toasted nuts like walnuts or pecans to the batter.

Can I use fresh pears instead of canned for this recipe?

You can certainly use fresh pears in this recipe, but some modifications would be required to incorporate them. Since you’d be foregoing the canned pear syrup that gives the cake sweetness and moisture, you’d have to add vegetable oil (or even sour cream or cream cheese) for texture and swap in granulated sugar and maybe even simple syrup to make up for the sweetness that the canned syrup would have provided.