Pear Spiced Bundt Cake

We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.

  • 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

  • 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

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.