Autumn Spiced Pear Bundt

Awhile back I found some big cans of pears on a deep discount, so I picked them up to use at a future date. This morning, I woke up ready to bake, and decided a nice Spiced Pear Cake was perfect for this first really cold day of Autumn. I hadn't baked in a number of days because I was out of eggs which I got during yesterday's grocery adventure.



Here are the ingredients:
1 box yellow cake mix
1 box vanilla pudding
3/4 cup egg whites
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 cup of water
1/3 cup vegetable oil
1 can of pears (Drain and reserve the juice in a measuring cup for glaze)
1/4 cup pear juice

Chop the pears into 1/2 inch pieces. Set aside. Pre heat oven to 350 degrees F.

In your mixing bowl add all of the other ingredients and beat at medium high speed for 2 minutes scraping the sides as needed to ensure the ingredients are well blended. Fold in the pears and beat on low for 1 additional minute.

Grease and flour your Bundt pan either with baking spray or shortening and flour. Ensure all crevices, the inner tube and inside surfaces are well coated. If using flour, tap excess out.

Pour batter evenly into your prepared pan. Gently tap the pan on a dishtowel laid on your counter to release any air bubbles and to ensure the Bundt pan pattern is filled. Bake the cake at 350 degrees F for approximately 65-70 minutes. Cake is done when tester inserted into center comes out clean.

Meanwhile, while the cake is baking, add 1/4 cup reserved pear juice, 1/8 tsp nutmeg, 1/4 tsp cinnamon to 1 cup powdered sugar. Whisk together until smooth, glossy and light beige color. You may need to add more juice or powdered sugar to get the right consistency for your glaze. It should be the consistency of soft serve ice cream. Place in fridge to firm up while cake is baking.

Cool the Bundt on a rack for 15 minutes before inverting onto your serving platter. Allow to completely cool for about another 45 minutes before adding the glaze. I like to use a small spoon to drizzle the glaze over the top and sides of the cake. Cover cake once completely cooled and glazed and it will keep 4 days in the fridge, covered.

The cake stands on its own with the beautiful shiny glaze, but you can slice and serve with washed and sliced fresh pears on the side for a nice autumn treat.


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