WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Pear Spiced Bundt Cake

Blogger Deborah Harroun of Taste and Tell uses some of her favorite fall flavors in a moist Bundt cake. Learn to make this recipe with our how-to article.

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 5 )

5798e079-6691-445c-864f-70ece973087e

Prep Time 30 min
Total Time 2 hr 25 min
Servings 16

Ingredients

Cake

3: cups Gold Medal® all-purpose flour

1 1/4: teaspoons baking soda

1/2: teaspoon salt

2: teaspoons pumpkin pie spice

5: ripe pears

3/4: cup vegetable oil

2: cups granulated sugar

3: eggs

1: teaspoon vanilla

Icing

1/4: cup butter

1/2: cup packed brown sugar

1/4: teaspoon salt

1/3: cup whipping cream

1: cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
2 Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
3 In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
4 In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
5 Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
6 Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
7 To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

EXPERT TIPS

Expert Tips

Not a pear fan? Substitute apples!

The icing will start to set up quickly once the powdered sugar is added, so work quickly to pour it on the cake to insure the icing looks smooth.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 5 Reviews View All

Posted 11/26/2012 8:57:50 PM REPORT ABUSE jelliott68 said:

Rating:

I made this for my Thanksgiving dessert, it was a hit with the family. I used 4 medium sized bosc pears, added 1 cup chopped walnuts to the batter. To jazz up the display, added sugar glazed walnuts and cranberries to the bottom of the plate.

This reply was: Helpful Inspiring