Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

I don't usually like cakes that start with a cake mix, but this one is wonderfully tasty and moist! I use light sour cream and have also substituted non-fat vanilla yogurt for the sour cream.

Ingredients Nutrition

  • Topping

  • 1 (15 ounce) can pear halves in natural juice, reserve juice
  • 14 cup firmly packed brown sugar
  • 1 tablespoon butter, softened
  • Cake

  • 1 (18 1/4 ounce) yellow cake mix or 1 (18 1/4 ounce) French vanilla cake mix
  • 1 cup sour cream
  • 13 cup reserved pear juice
  • 13 cup butter, softened
  • 3 eggs
  • 13 cup chopped candied ginger
  • Glaze

  • 1 tablespoon butter, softened
  • 1 cup confectioners' sugar
  • remaining pear juice


  1. Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
  2. Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
  3. In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
  4. In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  5. Spoon cake mixture into prepared pan until 3/4 full.
  6. Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
  8. While the cake is cooling mix the glaze.
  9. Once the cake is completely cool move it to a platter and add the glaze.
Most Helpful

Loved this cake! A great cake for winter, using canned pears! I really like using the juice in the cake and glaze. Thnx for sharing your delicious recipe, DoremiAZ. Made for PAC Fall 2009.

Darkhunter October 02, 2009