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Pear Bundt Cake
SUBMITTED BY:
Veronica Ross
"Five simple ingredients are all Veronica Ross needs to fix this lovely light dessert. Tiny bits of pear provided sweetness to the moist slices, which she serves in her Columbia Heights, Minnesota home."
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (15 ounce) can pears in light syrup
1 (18.25 ounce) package white cake mix
2 egg white
1 egg
2 teaspoons confectioners' sugar
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DIRECTIONS
Drain pears, reserving the syrup; chop pears. Place pears and syrup in a mixing bowl; add dry 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 nonstick cooking spray and dust with flour. Add batter. Bake at 350 degrees F for 50-55 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 cool completely. Dust with confectioners' sugar.
FOOTNOTE
Nutritional Analysis: One slice equals 163 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 230 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
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REVIEWS
Reviewed on Jun. 10, 2008 by
NIKKEL
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NIKKEL
Jun. 10, 2008
The pear flavor is very subtle in this and the cake is very delicate. It's not very dense, which I normally associate with bundt cakes. I used a chocolate glaze on top.
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The pear flavor is very subtle in this and the cake is very delicate. It's not very dense,...
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Reviewed on Apr. 24, 2008 by
Diane A.
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Diane A.
Apr. 24, 2008
I thought it was a wonderful light cake and didn't think the pear flavor was too strong.
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I thought it was a wonderful light cake and didn't think the pear flavor was too strong.
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Reviewed on Mar. 30, 2008 by
Shiloh
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Shiloh
Mar. 30, 2008
This cake is delicious! It's just about the fluffiest cake I've ever eaten, even the batter was like frosting. You wouldn't guess that it's reasonably good for you! It's the first cake I've mixed up in my new KitchenAid mixer, and I'm sure that's why it's so nice and fluffy. Mixing by hand would still be yummy, but nowhere near as fluffy. The flavor is also great, but didn't have a very strong pear flavor to us- my boyfriend actually thought it was peaches! The only canned pears the store had were the no sugar added ones though, so maybe next time when I make it with the light syrup pears it will taste more like pears. Also, next time I think I'm going to put half the batter in the pan, sprinkle 1/4 cup brown sugar mixed with cinnamon on top, then top with the remaining batter. It tastes great as is, but we're fools for cinnamon sugar and I think the cake would be even more enjoyable that way. Thanks for the great recipe, I wouldn't have thought of this myself!
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This cake is delicious! It's just about the fluffiest cake I've ever eaten, even the batter...
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Reviewed on Feb. 28, 2008 by
Sherry Silveira
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Sherry Silveira
Feb. 28, 2008
The cake has a strong pear flavour which I liked. The kids were anxious to try the cake so it did not get a chance to cool. Served with ice cream, it is delicious.
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The cake has a strong pear flavour which I liked. The kids were anxious to try the cake so it...
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