Had a can of pears I wanted to do something different with so turned them into this wonderful moist bundt cake. It's light, very fluffy batter, and a very light pear taste and lower in calories than many cakes besides being nutritious. You'll have to try it! The ink smeared on the recipe so I'll try to get through this. I made it 3-4 yrs. ago. It's definitely a keeper.
Pear Bundt Cake
1 box white, yellow or spice cake mix
2 egg whites
1 egg
1 can pears (15 oz.)**
** If you use the 29 oz. size, you can reserve some for the top of the cake by pouring in the pan first some reserved chopped pears to which 1/4 c. brown sugar and cinnamon mixture is sprinkled over and then pour the batter on top for a really good looking cake. Then taking it a step up would be pouring 1/2 the batter in the pan and layering again with brown sugar/cinnamon then topping with final layer of batter.
1) Drain pears reserving the syrup; chop pears.
2) Place pears and syrup in mixing bowl; add dry cake mix, egg whites and egg. Beat on low speed 30 sec. and then on high for 4 min.
3) Coat a 10-inch tube pan with cooking spray and dust with flour. Add batter.
Bake @350 degrees for 50-55 min. or until a toothpick comes out clean. Cool 10 min. and dust with either cinnamon/sugar or confectioners' sugar. This has been tried in a 9x13 pan but tastes better made in a bundt pan. It's only 4 ingredients and tastes wonderful! Enjoy!
:-D :-D