Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. &mdash;Veronica Ross, Columbia Heights, Minnesota

Pear Bundt Cake

(15 ounces) reduced-sugar sliced pears

white cake mix (regular size)

egg, room temperature

confectioners' sugar

2g protein. <B><b>Diabetic Exchanges</b>: </B> 2 starch

Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.

Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter.

Bake at 350&deg; until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Made this for a family gathering. Even the little ones loved it and it was so easy. I added just a bit of cinnamon and it brought out the taste of the pears.

After reading the reviews I made this using a yellow cake mix. I also added 1/2 tsp nutmeg

I love this cake, had to make two desserts for  a barbeque and this was a total hit too.  I like pears and have been wanted to try it.  It is so moist.  Love it.

I have made this cake several times.  It is great everytime.  My husband asks for it when he needs something light and sweet.  Have ussed fruit cocktail and peaches, both work well.

I first made this recipe when my children were both preschoolers years ago, (phew, they are 23 and almost 19 now!!!)  and this was something easy to make with an autistic (Asperger's) toddler, my son, who is the youngest,  hanging on me. We loved it, especially my daughter, the oldest,  who loves pears. I soon experimented and found that it works well with any flavor cake mix, we liked it with  a spice cake mix or a yellow cake mix, and that you can use any same size can of fruit that is marked "light" meaning it is in it's own juice. It is very good with pineapple and also mandarin orange segments too, for example. It also was great to slice and put in zipper bags to freeze, and then take along on picnics, fishing trips, nature walks, and camping, since it is so moist that it doesn't need icing.

SO easy to make with just a few ingredients but so pleasant with the flavor and soft texture.  This is not so overly sweet, you feel like you're eating a candy bar.  But is DOES taste like dessert!  Someone who is feeling "full" after dinner can probably manage a slice of this--delightful!

The cake is definitely moist and very tasty.  However, there is no pear taste even after I added extra pears.  May try it next time using canned peaches.

Made this today. Excellent!! I did add another can of pears though.

Just a so-so dessert. I followed the directions precisely and what I got tasted mainly like white boxed cake mix. The pear taste was really undetectable. The only real perk of this dessert is the ease, but I would not make this again as there are so many good TOH pear desserts like gingerbread cobbler.

Awesome! I used a can of peaches and it was super super good

I made this using fresh pears which are in season right now - it was good but i'll try it with the canned pears next time

I wonder if you could get more pear taste by adding small chunks to the finished batter.  Also wondered if it would work to swap out white wine for some of the liquid, like in poached pears.  The question is how much.

This cake was heavenly.  So easy with terrific results.  Got lots of yums & oohs when my coworkers tried it & it's already been requested for an upcoming birthday cake request.This recipe's a keeper, especially if you're not a big fan of icing & really enjoy the cake.

pear bundt cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 16

Author : Taste of Home Editors

Ingredients

Instructions

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