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Pear Bundt Cake recipe

Pear Bundt Cake.

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

  • Spray bundt pan with Baker’s Joy; coatevenly.
  • Preheat oven to 350°F (175°C).
  • Sift flour with salt and baking powder.Set aside.
  • Drain pears, reserving 1/4 cup liquid.
  • Place pears in blender or food processorand process until pureed. Transfer to bowl of electric mixer.Add sugars, oil, eggs and vanilla and beat until well blendedand thick. Gradually beat in dry ingredients. Fold in nuts.
  • Pour batter into prepared pan and bake1 hour and 15 minutes or until edges of cake pull away from panand cake springs back when pressed with finger. Cool 10 minutesin pan
    then turn out of pan and cool completely on wirerack.
  • Meanwhile, combine powdered sugar andreserved pear liquid, stirring until smooth. Drizzle over cooledcake

    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,through ECES, Inc., Electronic Color Editorial Services.

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  • Comments

    1 Comment


    This recipe was sooooooooooooooo good, I did change the recipe a little, I added half wheat and half white flour and added apple sauce instead of the oil.

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