Pear-Pecan Bundt Cake Recipe

Name: Pear-Pecan Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small pears, peeled, cored and chopped; 2 cups sugar; 1 cup pecans, chopped; 3 cups flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup vegetable oil; 1 teaspoon vanilla extract; 2 eggs, well-beaten; confectioners' sugar, for dusting

Servings: persons

6 small pears, peeled, cored and chopped
2 cups sugar
1 cup pecans, chopped
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs, well-beaten
confectioners' sugar, for dusting

1
Grease and flour a 12 cup Bundt cake pan.
2
Place the pears, granulated sugar and pecans in a large bowl; stir well to coat.
3
Set aside for 1 hour, stirring occasionally.
4
Preheat the oven to 325u00b0F
5
Sift the flour, baking soda and salt over the pear mixture.
6
Stir in the oil, vanilla, and eggs.
7
Pour the batter into the prepared pan, smoothing the top.
8
Bake for 1 1/4 hours, or until a wooden pick inserted in the center comes out clean.
9
Cool in the pan for 5 minutes, then turn the cake out onto a rack and let cool completely.
10
Dust top with confectioners' sugar before serving.

1508

kcal

Calories

Fat

173

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 10 ingredients. The key ingredients include: 6 small pears, peeled, cored and chopped, 2 cups sugar, 1 cup pecans, chopped, 3 cups flour, and more.

Yes, Pear-Pecan 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-Pecan Bundt Cake

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