This Pear Bundt Cake is remarkably dense yet tender and moist, showcasing exceptional texture and rich flavors. Furthermore, a gluten-free version can be created with a single modification (included in the recipe card).
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Can You Guess the Secret Ingredients?
Recently, I brought a Pear Bundt Cake to a church potluck and it was a huge hit. Time and time again, people came up to me, eager to know the secret ingredients. I loved watching their faces light up when I revealed that the recipe includes chopped pears, dates, and pecans. And the additional flaked coconut, vanilla, and cinnamon also adds a nice complexity, making it a truly special cake.
What’s So Special About Pears Anyway?
Pears are ridiculously underrated, if you ask me. Why? Because they’re not just a tasty snack, but also a treasure trove of fiber, vitamins, minerals, and antioxidants. And let’s not forget, they’re basically a water-filled superfood that’ll keep you feeling full and satisfied.
You may also enjoy Old-Fashioned Pear Brown Betty, Pear Honey Jam, and Pear Lime Jell-O Salad.
Create a mouthwatering Pear Bundt Cake by creaming together sugar and oil. Now incorporate eggs, vanilla, salt, cinnamon, and baking soda, mixing thoroughly. Next, add coconut, dates, pears, and pecans, followed by flour, to create a luscious batter. Finally, pour the mixture into a well-greased and floured Bundt pan.
Bake at 325 degrees F. for 1-1/2 to 2 hours, or until a cake tester inserted comes out clean.
Place the cake on a cooling rack. Allow the cake to cool until it has shrunk away from the sides of the pan. Next, invert the pan onto a serving platter. Remove the pan and let the cake cool completely. Whisk together the icing ingredients and drizzle over the top of the cake. Garnish with chopped pecans.
Pear Bundt Cake pairs well with a cup of steam hot coffee, hot tea, or Mulled Apple Cider.
The Best and Easiest Pear Bundt Cake Recipe
This dense, yet tender and moist cake is absolutely loaded with amazing flavors and texture.
Ingredients
- CAKE:
- 2 cups sugar
- 1-1/2 cups canola oil
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups flaked coconut
- 1 cup chopped dates
- 3 cups raw or canned pears, drained and chopped
- 1 cup pecans, chopped, plus additional for garnish
- 3 cups flour
- Icing:
- 1 cup + 2 Tablespoons confectioners sugar
- 1/4 teaspoon vanilla
- 3-4 teaspoons pear juice (or milk), or enough to make the consistency thin enough to drizzle
Instructions
- Cream together sugar and oil. Add eggs, vanilla, salt, cinnamon, and baking soda; mix well.
- Add coconut, dates, pears, and pecans; mix well; add flour. (Mixture will be thick).
- Pour into a well greased and floured Bundt pan.
- Bake at 325 degrees F. for 1-1/2 to 2 hours or until cake tester inserted into the center comes out clean.
- Cool on rack until cake shrinks from sides of pan then flip the Bundt pan over onto a serving platter. Remove pan and let cake cool completely.
- Combine icing ingredients and drizzle over top of cake. Garnish with chopped pecans.
What’s your favorite pear recipe?
Enjoy!
More great ideas:
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