There’s something charmingly rustic about the Pear Bundt™ Cake! Maybe it’s the sprinkling of powdered sugar on top to give it that down-home, snowy-sweet look? Or maybe it’s the light and tender interior of the cake, with bites of soft and juicy pears and a distinctly fragrant pear flavor throughout? Who needs fancy frostings anyhow? Pear Bundt Cake is the cake that charms everyone who sees it and doubly so for those who taste it!
Ingredients
- 1 (15-ounce) can reduced-sugar sliced pears
- 1 (15.25-ounce) package white cake mix
- 2 large egg whites, room temperature
- 1 large egg, room temperature
- 2 teaspoons confectioners’ sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 10-inch fluted tube pan with cooking spray and dust it with flour.
Step 3 –Drain the pears, reserving the syrup, and chop the slices into small pieces.
Step 4 –Place the pears and the syrup in a large bowl.
Step 5 –Add the cake mix, the egg whites, and the egg to the pear mixture and use an electric mixer on low speed to beat it for 30 seconds.
Step 6 –Beat the batter on high speed for 4 minutes.
Step 7 –Add the batter to the prepared fluted tube pan.
Step 8 –Bake until a toothpick inserted into the center of the cake comes out clean, about 50-55 minutes.
Step 9 –Allow the cake to cool for 10 minutes.
Step 10 –Transfer the cake from the pan to a wire rack to cool completely.
Step 11 –Dust the cake with the confectioners’ sugar.
Step 12 –Serve.