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
4-Ingredient Pear Bundt Cake
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.
Ingredients
- 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
Instructions
- 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.
Kim~madeinaday says
This sounds so yummy with the pears!! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Nancy F. Leonard says
I Love This Pear Bundt Cake.
Claudia Young says
This is a wonderful dessert for diabetics. It is nice to have a dessert that is pretty and you don’t feel left out because of the sugar content. Thanks, CNY
connie says
I would love to try this cake. I’m assuming if I keep an eye on the time I can make it in a loaf pan instead of a bundt pan.
Mary says
Made it your way last week and it was awesome. This week I’ve made it using canned peaches and another one with Mandarin oranges and pineapple. They both turned out great. In 40 years of baking I’ve never found such a great versatile recipe. Thank you.
Janel says
All those varieties sound amazing!! Now I want to try them — Especially pineapple <3
Jenna Merryman says
Can this recipe be done with boxed spice cake instead of white?
Janel says
I bet that would turn out great! Try it and let us know how it goes!
Kim says
I substituted four cups of very ripe peeled Bartlett pears for the canned pears and syrup because I was trying to use up the last of some fresh pears my friend gave me from her pear orchard. This turned out amazing! No other liquid added or changes to the recipe. So moist and delicious! Thank you for the recipe!