This easy and moist Pear Bundt Cake recipe uses just 4 easy ingredients and about 5 minutes prep! Then, just bake and sprinkle with powdered sugar.
If you are looking for a fancy bundt cake that is easy to make, try this recipe! This bundt cake uses a cake mix as the base, and the pears with the syrup really add a great flavor and keep the cake nice and moist.
Since you don’t use oil to the batter, it makes this cake low in fat, it is a must make for Fall!
The cooler weather of Fall is here, and the urge to bake is kicking back in! I love that in Fall you are filled with baking sweet goodies for family gatherings and just treats for you and your family!
This pear bundt cake is so simple to make, and it really adds a wonderful fragrance to your home that screams Fall as it bakes!
This long-time family favorite cake is so moist and is incredibly delicious. With 4 ingredients you can whip up this cake in no time! I love that it uses a cake mix as the base, and then mixing in sliced pears, you get the juice from it, which really helps keep this cake extra moist! It is incredibly delicious, and is a long-time family favorite cake!
When the weather begins to cool and leaves change and fall off trees, my family knows this cake will be made soon.
The thing about this cake is it is absolutely stunning! There is something about the look of a bundt cake that screams fancy! Now you can make this cake ahead of time and freeze easily. I do recommend don’t dust with powdered sugar until you are ready to serve it if you freeze first.
4-Ingredient Pear Bundt Cake Recipe
- 1 (15 oz.) pear slices (or halves) in juice or light syrup
- 1 regular sized box white cake mix
- 1 whole egg + 2 egg whites, lightly beaten
- powdered sugar for dusting
- Preheat oven to 350.
- Drain pears (reserving the juice/syrup) mash the pears using a potato masher or fork leaving a few small chunks.
- Combine the pears and syrup in a large bowl. Add in the cake mix, egg whites and egg.
- Using a hand mixer, beat on low speed for 30 seconds. Switch it to high, and beat for another 3 minutes.
- Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Pour in the batter.
- Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners sugar, and serve.