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This Pear Bundt Cake is a perfect dessert for any occasion. It’s moist and each bite is a delightful blend of flavors, with the tender crumb of the cake perfectly complemented by the juicy bursts of pear and the aromatic spice of cinnamon. The caramel sauce drizzle adds a luxurious finish, weaving a ribbon of buttery sweetness throughout this already delightful creation.
Whether shared with loved ones or savored quietly, this cake is sure to leave a lasting impression, making it an ideal choice for any occasion that calls for a touch of elegance and indulgence. If you love making bundt cakes, also try my Super Moist Blueberry Bundt Cake recipe.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers alike.
- Versatile: Enjoy a slice of Pear Bundt Cake for breakfast, dessert, or as an afternoon treat with a cup of tea or coffee.
- It’s beautiful. I’ve said this before, but beauty and taste go hand in hand – things usually taste better when they are gorgeous and this hits the mark with it’s golden crumb.
Ingredients Needed For Pear Bundt Cake
- For the pear filling: Peeled and diced pears tossed in sugar and cinnamon lend a beautiful texture and flavor to the cake.
- For the cake batter: No surprises here – all-purpose flour, salt, baking soda, and sugar mix with eggs, vegetable oil, milk and vanilla to form a sweet and tender cake.
- For the caramel sauce: Brown sugar and butter with a dash of vanilla give the sweet, rich flavor we all know and love from caramel. Heavy cream, well, makes it creamy!
How To Make Pear Bundt Cake
Step 1: Prepare the equipment. Preheat the oven to 350 degrees F and grease the bundt pan with baking spray, then set it aside.
Step 2: Dice and season pears. Peel the skin off the pears, remove the core, and dice them, transferring them to a bowl. Mix the diced pears with sugar and cinnamon until well coated, then set aside.
Step 3. Combine the wet ingredients. In a large bowl, beat eggs, oil, milk, and vanilla extract using a whisk. Gradually add the flour mixture in batches, mixing until everything is well incorporated.
Step 4: Mix dry ingredients. In a medium bowl, combine flour, sugar, baking powder, and salt, and set aside.
Step 5: Add batter to the pan. Pour about one-third of the cake batter into the prepared bundt pan. Add about half of the pear sugar mixture over the batter. Repeat this layering with the remaining batter and pear mixture, ending with a layer of cake batter.
Step 6: Bake the cake. Place the bundt pan in the oven and bake for 1 hour 20 minutes or until a toothpick inserted comes out clean.
Step 7: Cool on a rack. Once done, allow the cake to cool for 20 minutes on a wire rack. Slowly invert the pan upside down over a plate and remove the bundt pan carefully.
Step 8: Make the caramel sauce. Meanwhile, prepare the caramel sauce. In a skillet, melt brown sugar over low heat. Add butter and stir until melted and combined with the sugar. Then, add heavy cream and stir continuously for a couple of minutes. Remove the skillet from the heat and add vanilla. Allow the sauce to cool for 15 minutes; as it cools, the caramel sauce will thicken slightly.
Step 9: Garnish, slice and serve. Drizzle the caramel sauce over the bundt cake and slice to serve. Enjoy!
Tips To Make This Recipe
- Choose Ripe Pears: Use ripe but firm pears for the best flavor and texture in the cake.
- Grease the Bundt Pan Well: Ensure that every nook and cranny of the bundt pan is greased and floured to prevent the cake from sticking.
- Don’t Overmix the Batter: Mix the batter until just combined to avoid overworking it, which can result in a tough cake.
- Cool Completely Before Glazing: If glazing the cake, make sure it is completely cool before adding the glaze to prevent it from melting and becoming too thin.
What to Serve with Pear Bundt Cake
You can serve Pear Bundt Cake anytime, anywhere, but it is especially yummy with whipped cream or vanilla ice cream. A slice of this comforting cake also goes a long way with a warm cup of tea or coffee for breakfast or snack breaks.
Storing and Reheating
Storing: Store at room temperature for 2 days or in the fridge for a week.
To reheat: If you want the cake warm, you can gently heat it in the microwave or broiler on low. It’s suitable to serve at room temperature. From the freezer, thaw overnight then proceed as normal.
Freezing: Allow the cake to cool completely and then wrap tightly in plastic wrap. Place wrapped cake in an airtight container and freeze for 2-3 months.
Frequently Asked Questions
Yes, canned pears can be used in pear Bundt cake. Drain them well before folding them into the batter.
Instead of folding the pears into the batter, we are layering the pears into the middle of the cake to help solve this problem. Alternatively, you can toss the diced pears in a little flour before folding them into the batter. This helps to suspend them evenly throughout the cake.
Yes, you can use other fruits like apples, peaches, or berries to create different variations of the Bundt cake. Taste the batter and adjust sweetness accordingly.
Absolutely! Chopped nuts or raisins would make a delicious addition to this cake, adding texture and flavor.
More Dessert Recipes
- Pear Upside-Down Cake
- Super Moist Pear Cake
- Cinnamon Apple Cheesecake
- Lotus Biscoff Cheesecake
- Chocolate French Silk Pie
Treat yourself to a slice of sweet indulgence with our Pear Bundt Cake recipe—a delightful dessert that’s perfect for any occasion. With its tender crumb, fragrant spices, and juicy pears, this cake is sure to become a new favorite in your baking repertoire.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Pear Bundt Cake
Ingredients
For pear
- 4 medium pears, peeled and diced
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For cake batter
- 3 ¼ cup all-purpose flour
- 1 ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 whole eggs, at room temperature
- 1 cup vegetable oil
- 1 cup whole milk, at room temperature
- 1 tablespoon vanilla extract
For caramel sauce
- 1 cup light brown sugar
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F and grease the bundt pan with baking spray, then set it aside.
- Peel the skin off the pears, remove the core, and dice them, transferring them to a bowl. Mix the diced pears with sugar and cinnamon until well coated, then set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt, and set aside.
- In a large bowl, beat eggs, oil, milk, and vanilla extract using a whisk. Gradually add the flour mixture in batches, mixing until everything is well incorporated.
- Pour about one-third of the cake batter into the prepared bundt pan. Add about half of the pear sugar mixture over the batter. Repeat this layering with the remaining batter and pear mixture, ending with a layer of cake batter.
- Place the bundt pan in the oven and bake for 1 hour 20 minutes or until a toothpick inserted comes out clean.
- Once done, allow the cake to cool for 20 minutes on a wire rack. Slowly invert the pan upside down over a plate and remove the bundt pan carefully.
- Meanwhile, prepare the caramel sauce. In a skillet, melt brown sugar over low heat. Add butter and stir until melted and combined with the sugar. Then, add heavy cream and stir continuously for a couple of minutes. Remove the skillet from the heat and add vanilla. Allow the sauce to cool for 15 minutes; as it cools, the caramel sauce will thicken slightly.
- Drizzle the caramel sauce over the bundt cake and slice to serve. Enjoy!
Notes
- Choose Ripe Pears: Use ripe but firm pears for the best flavor and texture in the cake.
- Grease the Bundt Pan Well: Ensure that every nook and cranny of the bundt pan is greased and floured to prevent the cake from sticking.
- Don’t Overmix the Batter: Mix the batter until just combined to avoid overworking it, which can result in a tough cake.
- Cool Completely Before Glazing: If glazing the cake, make sure it is completely cool before adding the glaze to prevent it from melting and becoming too thin.
Amazing recipe
My kids loves this recipe ❤️