Adding juicy canned pears to a desserttakes mere seconds–since they are always ripe and ready to eat–andthey add a sweet flavor too hard to pass up.
Recipe: Pear Bundt Cake
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 (29-ounce) can Pacific Northwest canned pear halves
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans, lightly toasted
3/4 cup powdered sugar
Baker’s Joy No-Stick Baking Spray
then turn out of pan and cool completely on wirerack.
Makes 12 servings.
Nutritional information per serving: Calories:515, Total Fat: 27 g, Cholesterol: 53 mg; Carbohydrate: 66 g,Protein: 7 g, Dietary Fiber: 3 g, Sodium: 199 mg
Recipe provided courtesy of www.eatcannedpears.com,through ECES, Inc., Electronic Color Editorial Services.
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