Bready or Not: Easy Pear Bundt Cake

Posted by on Jun 26, 2024 in Blog, Bready or Not, bundt, cake | 0 comments

Some bundt cakes are super complicated with long lists of ingredients. This Pear Bundt Cake is not. It takes about 10 minutes to throw together, and only has four ingredients plus optional confectioners’ sugar to sprinkle on top.

Bready or Not: Easy Pear Bundt Cake

This is a cheap cake to make, too. I bought Aldi’s classic white cake mix and found pears for under a buck (originating in South Africa, which was a first for me) with the discount foods at Menards. Then the eggs–well, those prices seem to fluctuate all over these days. But hey, maybe save the egg yolks from this recipe to make a Big Batch of Chocolate Chip Shortbread?

Bready or Not: Easy Pear Bundt Cake

I must note something important about this recipe, too–the cake is lovely and soft. So soft that you should use a sharp knife to cut it, and also, the cake should be eaten within the day. The pear juice, I think, just keeps breaking down the interior crumb as the cake sits around. So, serve this for a crowd. I didn’t test freezing this cake, as I do many cakes, but because it is so moist, I don’t think it would be a good candidate for that.

Bready or Not: Easy Pear Bundt Cake

Modified from Centennial Kitchen Fall Baking 2021.

Bready or Not: Easy Pear Bundt Cake

This recipe uses cake mix and canned pears to bake up an easy bundt cake that is reminiscent of angel food cake–but be warned, it’s so soft and lush, it is best eaten within a day or it gets extra soft and lush. Modified from Centennial Kitchen Fall Baking 2021.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cake mix, pear
Author: Beth Cato


  • bundt pan
  • nonstick spray with flour


  • 15 ounces canned pear halves in light syrup
  • 15.25 ounce white cake mix box
  • 1 whole egg
  • 2 egg whites
  • confectioners' sugar to sprinkle on top, optional


  • Preheat oven at 350 degrees. Use nonstick spray with flour on the interior of a bundt pan.
  • Drain the pears, reserving the syrup. Mash the pears with a fork to break into small chunks.
  • In a large bowl, reunite the mashed pears with the syrup. Add the cake mix, egg, and two egg whites. Beat for several minutes to fully incorporate and create a light batter.
  • Pour batter into prepared pan. Bake for 50 to 55 minutes; the middle of the cake should pass the toothpick test. Cool for 20 minutes, then invert cake onto cooling rack to completely cool.
  • If desired, sprinkle on confectioners’ sugar just before serving. Cut into slices with a sharp knife (seriously, the cake is very soft) and enjoy! Cake is best if eaten within a day.


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