Pear Filled Bundt Cake Recipes

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.

Steps:

• Combine the pears and the sugar and let stand for one hour.
• Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
• Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
• Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Steps:

• Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
• In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
• In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
• Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
• Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
• Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
• Dust with powdered sugar before serving.

Steps:

• Cake:.
• Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
• In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
• In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
• Add the egg whites and vanilla. Using a mixture on medium, beat together.
• Add the flour mixture; stir gently then use low speed to beat 1 minute.
• Add the sour cream and orange zest. Beat 1 minute using low speed.
• Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
• Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
• Glaze:.
• 1.5 cups confectionary sugar.
• 1/8 teaspoons ground nutmeg.
• 2 tablespoons orange juice, freshly squeezed.
• 2 teaspoons orange zest, freshly grated.
• In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined.
• In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
• Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
• Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
• Butter glaze:.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• Caramel sauce:.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice. , Pour half of the batter into a greased 10-in. fluted tube pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Smooth top with a spatula. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over cake.

Steps:

• In a large mixing bowl, cream butter and sugar; add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
• Pour half the batter into a greased 10 inch fluted tube pan.
• Combine the filling ingredients; sprinkle over batter.
• Top with remaining batter; smooth top with a spatula.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Combine glaze ingredients and drizzle over cake.