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Pear Cake

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This moist, tasty, simple pear cake is super easy to make. Seriously, I don’t think you could ask for much more except if would not require frosting…oh wait, it doesn’t.

Unlike many cakes, this pear cake is good if it is still a little warm or made the day before.

It is also a very forgiving cake. I did not read the directions close enough when I first made it and used a much larger can of pears that the recipe required, yet it still turned out okay.

In fact, after making the cake with the smaller can as stated in the original recipe from Taste of Toronto (Ohio, that is), I like a combination of the two amounts of canned pears best.

Here is both the original recipe and my variation:

Recipe: Pear Cake

Ingredients

  1. 1 box white cake
  2. 1 15 oz. can of pears
  3. 1 whole egg
  4. 2 egg whites

Instructions

  1. Preheat oven to 350 (325 if using dark pan) degrees F.
  2. Grease and flour a Bundt cake pan or spray with Baker’s Joy or other flour/oil spray.
  3. Combine all ingredients in a mixing bowl.
  4. Mix on medium speed for 4 minutes.
  5. Immediately place in cake pan.
  6. Bake for 50 minutes or until a toothpick or tester comes out clean. The cake will have started to pull away from the sides.
  7. Allow to cool a while before turning out of pan.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.


Recipe: Pear Cake with More Pears

Ingredients

  1. 1 box white cake mix
  2. 2- 15 oz. cans pears
  3. 1 whole egg
  4. 3 egg whites

Instructions

  1. Preheat oven to 350 degrees F (325 if using dark pan).
  2. Grease and flour bundt cake pan or spray it with Baker’s Joy or other oil/flour spray.
  3. Drain 1 can of pears, cut into chunks, and set aside.
  4. Put cake mix, one can of pears, egg and egg whites in a mixing bowl.
  5. Mix on medium for 3 1/2 minutes.
  6. Add drained pears and continue mixing on medium for another 30 seconds.*
  7. Immediately place in cake pan.
  8. Bake for 50 minutes or until inserted toothpick or tester comes out clean. Cake will start releasing from the sides when it is almost done.
  9. Cool in pan for a while before removing.

Notes

* Another variation is to continue mixing on medium for the 4 minutes total instead of putting the pieces of pears in the batter. Place half of the batter in the prepared cake pan then place the pear pieces on top of the batter in the center of the pan’s ring. Add the remaining batter on top and bake as directed.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.