Pear Bundt Cake
Total TimePrep: 15 min. Bake: 50 min. + cooling
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I've been doing something simular for a long time. I got the idea from a recipe for applesauce cake. I buy cheap cake mixes, white, yellow or even carrot cake. Then I substitute a can of fruit for the water called for in the recipe. I just put the can of fruit, pears, peaches or even fruit cocktail, in a food processor and puree it. Then add the eggs and oil (might try it without the oil after reading this), and process it till blended. Then add the cake mix 1/3 at a time and blend. Frozen strawberries work well with white cake.
A cake mix? You have got to be kidding!
I used 4 fresh delicious pears and all I could taste was boxed yellow cake. Don’t waste your time on this one.
After reading the reviews I made this using a yellow cake mix. I also added 1/2 tsp nutmeg
This mainly tasted like a white cake. I used Del Monte canned pears in juice 1 can drained almost 1 tsp. cinnamon 1/2 C diced walnuts. I increased the fruit
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.
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 always keep cakes moist too
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.