Pear Bundt Cake

Sue found this recipe and suggested I try it. Since it looked foolproof I made it for Bettie’s boss for his birthday. I added 1/4 teaspoon of ground ginger to the recipe, but you could substitute cinnamon or nutmeg if you wish. 

 The cake uses a cake mix and canned pears. Sure can’t get much easier than that and it was moist, light and not over the top with frosting. Just right for a coffee snack or a light dessert after a heavy meal.

Pear Bundt Cake

Ingredients

1 can (15 ounces) syrup packed pears sliced or halves

1 small can of pears 

1 2 layer white cake mix
1/4 teaspoon ground ginger (optional)

2 egg whites

1 egg

confectioner sugar to dust top after baking

 Grease and flour 10 inch fluted tube pan.

Drain large can of pears, save syrup. Chop pears, place pears and syrup in large bowl of mixer. Add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes. 
 Drain and chop small can of pears. Stir in the chopped pears from the second can discarding the syrup. Add batter to prepared pan and bake at 350° for 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to col completely. Dust with confectioners sugar when cool.

Yield 16 servings