Ginger Pear Cake
photo by Darkhunter
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
-
Topping
- 425.24 g can pear halves in natural juice, reserve juice
- 59.14 ml firmly packed brown sugar
- 14.79 ml butter, softened
-
Cake
- 517.37 g yellow cake mix or 517.37 g French vanilla cake mix
- 236.59 ml sour cream
- 78.78 ml reserved pear juice
- 78.78 ml butter, softened
- 3 eggs
- 78.78 ml chopped candied ginger
-
Glaze
- 14.79 ml butter, softened
- 236.59 ml confectioners' sugar
- remaining pear juice
directions
- Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
- Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
- 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.
- 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.
- Spoon cake mixture into prepared pan until 3/4 full.
- Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
- While the cake is cooling mix the glaze.
- Once the cake is completely cool move it to a platter and add the glaze.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I work full-time and try to cook at home all but one night a week. I enjoy bold flavors and re-creating old favorites using lower fat and healthier ingredients.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">