Can You Bake a Light Pear Bundt Cake in Just 65 Minutes?
Craving a simple yet elegant dessert that’s perfect for sharing? What if you could bake a moist, pear-infused Bundt cake with a delicate sweetness in just 65 minutes of active time? Pear Bundt Cake, with 30 reviews, is your answer—ideal for brunches, tea parties, or family gatherings. Ready to fill your kitchen with fruity, comforting aromas? Let’s get baking!
Overview: Why Pear Bundt Cake Shines
What makes Pear Bundt Cake so special? This easy recipe transforms a boxed white cake mix into a tender, flavorful dessert by incorporating reduced-sugar canned pears and their syrup, creating a light, fruit-forward cake with a dusting of confectioners’ sugar. Baked in a 10-inch fluted tube pan, it’s perfect for potlucks, gifting, or casual celebrations. The recipe is beginner-friendly, kid-approved for simple tasks, and adaptable for dietary needs, yielding 16 servings.
Time requirement: 65 minutes active (15 minutes prep, 50 minutes cooking), plus cooling time. The cake mix method saves time while delivering homemade charm.
Difficulty level: Super easy! If you can mix batter and dust sugar, you’re set. A 10-inch Bundt pan, a large bowl, and a mixer are the main tools, and kids can help chop pears or dust sugar.
Health perks: Pears provide fiber and antioxidants for digestion and immunity. Using reduced-sugar pears and minimal added sugar keeps it lighter, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 16 servings (from a 10-inch Bundt cake). Each ingredient plays a key role, with swaps for flexibility.
- Reduced-sugar canned pears (15 oz can, ~1-1/2 cups sliced): Add moisture, sweetness, and fruit flavor. Sub: Regular canned pears (drain slightly), fresh pears (peeled, chopped, and simmered with 1/4 cup water), or canned peaches.
- White cake mix (1 package, regular size, ~15.25 oz): Provides a quick, reliable base. Sub: Gluten-free white cake mix or yellow cake mix.
- Large egg whites (2, room temperature): Add structure and lightness. Sub: 1/4 cup aquafaba (chickpea brine) per egg white for vegan.
- Large egg (1, room temperature): Binds and adds richness. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- Confectioners’ sugar (2 teaspoons): Adds a delicate finishing touch. Sub: Omit or use a dusting of cocoa powder for variety.
These ingredients are pantry-friendly and accessible, creating a wholesome, lighter dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a 10-inch fluted tube pan, a large bowl, and a mixer. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Coat a 10-inch fluted tube pan with cooking spray and dust with flour to prevent sticking. Tip: Tap out excess flour; use a non-stick Bundt pan for best release.
- Prepare pears: Drain 15 oz canned pears, reserving the syrup. Chop pears into small pieces (about 1/4-inch chunks). Tip: Pat pears dry to avoid excess moisture; reserve all syrup for batter.
- Mix batter: In a large bowl, combine chopped pears, reserved syrup, 1 package white cake mix, 2 egg whites, and 1 egg. Beat on low speed with a mixer for 30 seconds to combine, then on high for 4 minutes until smooth and fluffy. Tip: Scrape bowl sides for even mixing; batter will be slightly thick but pourable.
- Bake: Pour batter into the prepared pan; smooth top. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour). Tip: Check at 50 minutes; cover with foil if top browns too quickly.
- Finish and serve: Dust cooled cake with 2 teaspoons confectioners’ sugar using a fine sieve or sifter. Cut into 16 slices. Tip: Use a serrated knife for clean cuts; dust sugar just before serving to avoid absorption.
Assembly: Plate It Like a Pro
This Bundt cake is golden and elegant with its fluted shape and snowy sugar dusting, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Cut into 16 slices and place 1-2 per plate, showcasing the fluted edges and sugar dusting. Tip: Angle slices to highlight the pear flecks and shape.
- Garnish: Dust with extra confectioners’ sugar or add a dollop of whipped cream. Tip: Serve with a fresh pear slice or mint sprig for a refined touch.
- Serving suggestion: Pair with coffee, tea, or hot cider for a complete treat. Tip: Brew coffee during cooling for efficiency.
- Presentation: For an elegant vibe, use white or pastel plates to highlight the golden cake. Serve on a cake stand for gatherings. Tip: Add a pear wedge or edible flower for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Tip: Wrap tightly to prevent drying; dust with fresh sugar before serving if needed.
- Freezing: Freeze the whole cake or slices in an airtight container for up to 3 months. Thaw overnight in the fridge and dust with fresh confectioners’ sugar after thawing. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Prepare batter up to 1 day ahead; refrigerate and bake fresh. Alternatively, bake cake up to 2 days ahead; store at room temperature and dust with sugar before serving. Tip: Chop pears just before mixing to prevent browning, or toss with 1 teaspoon lemon juice.
Health tip: Storing properly preserves the pears’ fiber and antioxidants, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan cake mix, flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and aquafaba for egg whites.
- Gluten-free option: Use gluten-free white cake mix; check for flour-dusted pan alternatives like gluten-free flour or almond meal.
- Lower sugar: Use a sugar-free cake mix and reduce confectioners’ sugar to 1 teaspoon; rely on pear syrup for sweetness.
- Spiced boost: Add 1/2 teaspoon cinnamon or nutmeg to the batter for warmth.
- Add-ins: Fold in 1/2 cup chopped nuts (walnuts or pecans) or dried cranberries for texture.
- Topping twist: Drizzle with a glaze (1/2 cup confectioners’ sugar + 1 tablespoon pear juice) instead of dusting.
Conclusion: Savor Your Pear Bundt Cake
You’re now ready to master Pear Bundt Cake! This wholesome, light treat brings tender pears and a simple cake mix together for a dessert that’s perfect for brunches, tea parties, or family gatherings. With just 65 minutes of active time and a Bundt pan, you can create a flavorful, elegant cake that’s as delicious as it is effortless. Play with vegan or spiced twists to make it your own. Grab that Bundt pan, mix some batter, and enjoy this fruity delight. Share your results in the comments—I’d love to hear how it turned out!
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Pear Bundt Cake
Description
Craving a simple yet elegant dessert that’s perfect for sharing? What if you could bake a moist, pear-infused Bundt cake with a delicate sweetness in just 65 minutes of active time? Pear Bundt Cake, with 30 reviews, is your answer—ideal for brunches, tea parties, or family gatherings
Ingredients
Here’s the lineup for 16 servings (from a 10-inch Bundt cake). Each ingredient plays a key role, with swaps for flexibility.
- Reduced-sugar canned pears (15 oz can, ~1-1/2 cups sliced): Add moisture, sweetness, and fruit flavor. Sub: Regular canned pears (drain slightly), fresh pears (peeled, chopped, and simmered with 1/4 cup water), or canned peaches.
- White cake mix (1 package, regular size, ~15.25 oz): Provides a quick, reliable base. Sub: Gluten-free white cake mix or yellow cake mix.
- Large egg whites (2, room temperature): Add structure and lightness. Sub: 1/4 cup aquafaba (chickpea brine) per egg white for vegan.
- Large egg (1, room temperature): Binds and adds richness. Sub: Flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for vegan.
- Confectioners’ sugar (2 teaspoons): Adds a delicate finishing touch. Sub: Omit or use a dusting of cocoa powder for variety.
These ingredients are pantry-friendly and accessible, creating a wholesome, lighter dessert.
Instructions
- Preheat oven and prep pan: Preheat to 350°F (177°C). Coat a 10-inch fluted tube pan with cooking spray and dust with flour to prevent sticking. Tip: Tap out excess flour; use a non-stick Bundt pan for best release.
- Prepare pears: Drain 15 oz canned pears, reserving the syrup. Chop pears into small pieces (about 1/4-inch chunks). Tip: Pat pears dry to avoid excess moisture; reserve all syrup for batter.
- Mix batter: In a large bowl, combine chopped pears, reserved syrup, 1 package white cake mix, 2 egg whites, and 1 egg. Beat on low speed with a mixer for 30 seconds to combine, then on high for 4 minutes until smooth and fluffy. Tip: Scrape bowl sides for even mixing; batter will be slightly thick but pourable.
- Bake: Pour batter into the prepared pan; smooth top. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour). Tip: Check at 50 minutes; cover with foil if top browns too quickly.
- Finish and serve: Dust cooled cake with 2 teaspoons confectioners’ sugar using a fine sieve or sifter. Cut into 16 slices. Tip: Use a serrated knife for clean cuts; dust sugar just before serving to avoid absorption.
FAQs: Your Questions Answered
Can I use fresh pears? Yes! Peel, chop, and simmer 1-1/2 cups fresh pears with 1/4 cup water until soft; use the liquid as syrup.
What are the health benefits? Pears provide fiber and antioxidants; reduced-sugar pears keep it lighter.
How do I know the cake is done? A toothpick comes out clean after 50-55 minutes.
Can I prep for a gathering? Yes! Bake 2 days ahead; dust sugar fresh before serving.
Kid-friendly? Totally! Mild pear flavor appeals to kids; supervise chopping for safety.
Why is my cake sticking? Insufficient greasing or flouring. Coat pan thoroughly with spray and flour.
Gluten-free? Use gluten-free cake mix; dust pan with gluten-free flour.
How to store leftovers? Room temp for 3 days, fridge for 5 days; freeze for 3 months; thaw before dusting.