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.

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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.