Ginger Pear Cake

Submitted by DoremiAZ

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 16

ingredients

• Topping

• 1 (15 ounce) can pear halves in natural juice, reserve juice
• 1⁄4 cup firmly packed brown sugar
• 1 tablespoon butter, softened

• Cake

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

• Glaze

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

directions

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.

Reviews

[Darkhunter]

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.