This light, moist and tender pear Bundt cake utilizes canned pears and their syrup to create a deliciously sweet, fruity and floral dessert you can enjoy all year round.
Pear Bundt Cake
This light, moist and tender pear Bundt cake utilizes canned pears and their syrup to create a deliciously sweet, fruity and floral dessert you can enjoy all year round.
Ingredients
- 15 ounces reduced-sugar sliced pears
- 1 package white cake mix regular size
- 2 large egg whites room temperature
- 1 large egg room temperature
- 2 teaspoons confectioners’ sugar
Instructions
- 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° 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.
