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
Equipment
bundt pan
nonstick spray with flour
Ingredients
15ouncescanned pear halves in light syrup
15.25ouncewhite cake mix box
1whole egg
2egg whites
confectioners' sugar to sprinkle on top, optional
Instructions
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.