Pear Pecan Bundt Cake Recipes

PEAR BUNDT CAKE

Steps:

• 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.

PEAR SPICED BUNDT CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
• Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
• In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
• In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
• Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
• Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
• To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

PEAR-PECAN BUNDT CAKE

Steps:

• Grease and flour a 12 cup Bundt cake pan.
• Place the pears, granulated sugar and pecans in a large bowl; stir well to coat.
• Set aside for 1 hour, stirring occasionally.
• Preheat the oven to 325°F
• Sift the flour, baking soda and salt over the pear mixture.
• Stir in the oil, vanilla, and eggs.
• Pour the batter into the prepared pan, smoothing the top.
• Bake for 1 1/4 hours, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then turn the cake out onto a rack and let cool completely.
• Dust top with confectioners' sugar before serving.

APPLEJACK BUTTER PECAN BUNDT CAKE

Steps:

• Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
• Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
• Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
• Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
• In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
• Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
• Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
• Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
• Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
• Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
• Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

BUTTER PECAN BUNDT CAKE

Steps:

• Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
• Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
• Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
• While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

SOUR CREAM PEAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
• In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
• In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
• Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
• When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

PECAN BANANA BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.