Pear Bundt Cake Recipe

Name: Pear Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled, cored and chopped pears; 1 3/4 cups sugar; 3 cups sifted all-purpose flour; 1 teaspoon salt; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1 teaspoon Apple or Pumpkin pie spice; 4 egg whites (1/2 cup) or 2 eggs; 2/3 cup canola or other vegetable oil; 1 1/4 cups chopped pecans

Servings: persons

4 cups peeled, cored and chopped pears
1 3/4 cups sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon Apple or Pumpkin pie spice
4 egg whites (1/2 cup) or 2 eggs
2/3 cup canola or other vegetable oil
1 1/4 cups chopped pecans

1
1. Combine the pears and the sugar and let stand for one hour.
2
2. Preheat oven to 325 degrees F. Spray a 10 inch bundt pan with non-stick cooking spray.
3
3. Slightly beat the egg whites or eggs and combine them with the oil, chopped pecans and pear mixture.
4
4. Stir the flour, salt, baking soda, and spices together. Stir in the pear mixture. Pour batter into the prepared bundt pan.
5
5. Bake at 325 degrees F for 1 hour and 10 minutes or until tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan.

1404

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups peeled, cored and chopped pears, 1 3/4 cups sugar, 3 cups sifted all-purpose flour, 1 teaspoon salt, and more.

Yes, Pear Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Bundt Cake

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