Pear Bundt Cake

Pear Bundt Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 298.3
  • Total Fat: 10.2 g
  • Cholesterol: 35.0 mg
  • Sodium: 279.4 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Pear Bundt Cake calories by ingredient


Warm, sweet and fruity cake that looks pretty.
Simple ingredients too!
Warm, sweet and fruity cake that looks pretty.
Simple ingredients too!

Number of Servings: 16


    4 Pears, fresh
    3 large Eggs
    2 cup Granulated Sugar
    2/3 cup Canola Oil
    1 c chopped pecans or walnuts *opt (not calculated)
    3 cup Flour, white
    1 tsp Salt
    1.5 tsp Baking Soda
    2 tsp Cinnamon, ground
    1/4-1/2 tsp each nutmeg and cardamom, to taste
    1 tsp Vanilla Extract
    1/2 tsp vanilla
    1/4 cup Icing Sugar
    1 Tbsp Milk, 2%


Can also be made in a tube pan. If using a tube pan try to return cake to original orientation; the top will look nicer :)


In a large bowl, beat eggs on medium speed. Gradually add oil and sugar; beat thoroughly.
Sift the flour, cinnamon, salt and baking soda; add to egg mixture and mix well with a spoon or spatula.
Stir in pears, nuts (if using), and vanilla. (The batter will be stiff.)
Spoon into a greased and floured bundt pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan 10 minutes before inverting onto a serving plate.
In a small bowl, combine the confectioners’ sugar, vanilla, and milk; stir briskly until smooth. Adjust ingredients as needed to get a very slightly runny consistency. Drizzle over warm cake.

Serving Size: makes 16 slices