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Pear Bundt Cake Recipe
5 from 12 votes

Pear Bundt Cake Recipe

This Pear Bundt Cake features moist cake layers filled with tender chunks of pear and toasted walnuts, blended with warm spices like cinnamon and nutmeg. The batter combines butter, light brown and granulated sugars, eggs, and vanilla for a rich texture, with buttermilk balancing moisture and acidity. A vanilla sauce completes the dessert, providing a smooth, sweet complement to the spiced cake. This bundt offers a satisfying mix of fruity sweetness and nutty crunch.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 262 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 2 ¼ cups all-purpose flour 2 tablespoons additional for high altitude
  • 1 ½ teaspoons baking powder reduce to 1 teaspoon for high altitude
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg ground may be used, fresh
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup butter 2 sticks, softened
  • light brown sugar packed (¾ cup for high altitude, 1 cup
  • 1 cup granulated sugar ¾ cup for high altitude, I use all natural cane sugar
  • 3 egg large room temperature
  • vanilla bean paste 1 teaspoon or vanilla extract
  • vanilla extract 1 teaspoon bourbon vanilla
  • 1 ¼ cups buttermilk I used whole buttermilk (to make your own see notes)
  • ¾ cup walnuts chopped and toasted*
  • 1 ½ cups pear peeled cored and chopped or shredded (about 2 small pears, I used Melissa’s Bartlett pears)
Vanilla Sauce
  • ½ cup butter
  • ½ cup heavy whipping cream
  • 1 cup sugar
  • 1 ½-2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F and grease and flour (or use a baking spray with flour in it) a 10-inch fluted tube pan or 10 cup bundt cake pan. 
  2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking powder, soda & salt. 
  3. Beat butter in the bowl of a stand mixer or hand mixer on medium speed for about 30 seconds. Add both sugars, mix on medium for another 30 seconds, scrape down sides, then increase speed to medium-high and mix for 3-4 minutes until light and fluffy. (Longer if using cane sugar).
  4. Add eggs, one at a time, beating for 45 seconds for each egg. Mix in vanilla bean paste & extract. 
  5. Alternately add flour mixture and buttermilk, mixing until just combined after each addition. Stir in walnuts. While spooning into prepared pan, sprinkle chopped pears as you go, then using a butter knife gently swirl the layers together, smooth the top evenly. 
  6. Tap the bundt pan gently a few times on a potholder to settle the batter, then bake for 50-65 minutes until toothpick inserted comes out clean. 
  7. Cool on wire rack for 10 minutes, then invert onto cooling rack to cool completely. If desired, drizzle cooled cake with vanilla buttercream glaze or make vanilla butter sauce (or go crazy and do both).

Notes

  • Homemade buttermilk can be made by adding 1 tablespoon vinegar or lemon juice to one cup milk and letting it sit 5-10 minutes.
  • Toast walnut pieces in oven or on stovetop to bring out flavor before adding to batter.
  • Any ripe pear works; about 2 small pears are needed, peeled and chopped or shredded.
  • Using vanilla bean paste or bourbon vanilla adds more depth compared to regular vanilla extract.

Nutrition Information

Serving 11 serving Calories 262kcal (13%) Carbohydrates 47g (16%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Cholesterol 48mg (16%) Sodium 236mg (10%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 262

% Daily Value*

Serving 11 serving
Calories 262kcal 13%
Carbohydrates 47g 16%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Cholesterol 48mg 16%
Sodium 236mg 10%
Fiber 2g 8%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.