Try this Pear Bundt Cake Recipe With Bourbon Glaze and wow your holiday guests. I’m looking forward to Thanksgiving so much this year and can’t wait to get the family together. How about you? Are you traveling or hosting at home? Either way, this is the place for last minute inspiration. Today I’m joining the festivities with the “We Gather Together Thanksgiving Blog Hop”, hosted by my friend Amber of Follow The Yellow Brick Home.
Thank you for stopping by today. If you are visiting from Petite Haus, welcome. Angelina’s French style is always so elegant.
My favorite part of a holiday meal is lingering at the table while enjoying a dessert or two. The rush and excitement of getting everything ready is over. The turkey dinner has been devoured and then it’s time to relax over a slice of cake or pie.
I love a pretty dessert buffet with pie and cake options. Pear bundt cake is an easy dessert to transport and keeps well for several days.
The secret to this pear bundt cake recipe is in the very first step. Mixing the chopped pears with sugar and pecans in order to release the juices of the pears makes this a deliciously moist cake. Of course it has just a little kick with the bourbon glaze, sealing in all that delicious flavor.
Pear Bundt Cake Recipe With Bourbon Glaze
- 4 cups pears peeled and chopped
- 2 cups sugar granulated
- 1 cup pecans chopped
- 3 cups flour all-purpose
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 1/2 teaspoon salt Kosher
- 2 eggs large
- 1 cup oil vegetable or canola
- 1 teaspoon vanilla extract
- Combine chopped pears, sugar and pecan pieces in a large bowl and let sit for 1 hour. Stir often to let the juice of the pears release. This is an important step in achieving a moist cake.
- Pre-heat oven 350º F. Grease and flour bundt pan or use baking spray.
- Combine flour, cinnamon, nutmeg, allspice, baking soda and salt in a bowl then add to pear mixture.
- Add oil and vanilla to beaten eggs, then stir into the pear and flour mixture.
- Pour cake batter into a prepared bundt pan.
- Bake at 350º F for about 1 hour.
- Let cake cool for about 5 minutes, then invert onto a cooling cake rack.
Bourbon Glaze
- 1 cup sugar granulated
- 1/4 cup water
- 1/4 cup bourbon
- Combine sugar, water and bourbon in a sauce pan and bring to a boil. Remove from heat and let cool for about 10 minutes.
- Place wire rack with cake, on top of a sheet pan and spoon bourbon glaze over top of cake. (For fast clean-up, line sheet pan with parchment paper.)
- Reserve left over glaze to drizzle over cake when serving.
Scroll to the bottom of the post for a printable version.
Looking for more easy recipes, visit these posts Apple Crisp Recipe and Mini Gingerbread Cake Recipe. The mini size cakes are popular with little kids and bigs kids too.
Be sure to follow Thistle Key Lane on Pinterest where the boards are up to date with seasonal inspiration you are going to love!
Next on the tour is White Arrows Home. Kristin is hosting a Macy’s Thanksgiving Day Parade Breakfast! Grab a cup of coffee and settle back as you click through the links below.
Cheers!
Michelle
Full list of blog hop participants:
Follow The Yellow Brick Home / A Stroll Thru Life / Common Ground / Our Southern Home / Decor To Adore / County Road 407 / Botanic Bleu / Let’s Add Sprinkles / The Crowned Goat / Rosemary and Thyme/ Virginia Sweet Pea / My Thrift Store Addiction / First Day of Home / Celebrate and Decorate / Calypso In The Country / Petite Haus / Thistle Key Lane / White Arrows Home / My Wee Abode / Lora Bloomquist / Bluesky at Home / Panoply / Belle Bleu Interiors / Katherine’s Corner / Debbee’s Buzz / Have a Daily Cup of Mrs. Olson
Prep Time | 90 Minutes |
Cook Time | 1 Hour |
Servings |
Bundt Cake
|
- 4 cups pears peeled and chopped
- 2 cups sugar granulated
- 1 cup pecans chopped
- 3 cups flour all-purpose
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 1/2 teaspoon salt Kosher
- 2 eggs
- 1 cup oil vegetable or canola
- 1 teaspoon vanilla extract
Ingredients
|
|
- Combine chopped pears, sugar and pecan pieces in a large bowl and let sit for 1 hour. Stir often to let the juice of the pears release. This is an important step in achieving a moist cake.
- Pre-heat oven 350º F. Grease and flour bundt pan or use baking spray.
- Combine flour, cinnamon, nutmeg, allspice, baking soda and salt in a bowl then add to pear mixture.
- Add oil and vanilla to beaten eggs, then stir into the pear and flour mixture.
- Pour cake batter into a prepared bundt pan.
- Bake at 350º F for about 1 hour.
- Let cake cool for about 5 minutes, then invert onto a cooling cake rack.
BOURBON GLAZE
- 1 cup sugar granulated
- 1/4 cup water
- 1/4 cup bourbon
Combine sugar, water and bourbon in a sauce pan and bring to a boil. Remove from heat and let cool for about 10 minutes. Place wire rack with cake, on top of a sheet pan and spoon bourbon glaze over top of cake. (For fast clean up line sheet pan with parchment paper.) Reserve left over glaze to drizzle over cake when serving.
©2019 Pear Bundt Cake Recipe With Bourbon Glaze post first appeared on Thistle Key Lane™.
CoCo says
This pear bundt cake looks amazing, Michelle! There is a pear tree at the edge of our pecan grove that has been loaded with fruit so I’m super excited to try this recipe. I can only imagine how good it will be with coffee in the afternoon too. I hope you and your family have a fantastic time celebrating. Hugs and Happy Thanksgiving, CoCo
Michelle Meyer says
Lucky you, to have your own pear tree! I buy pears at the store almost every week and never get tired of them. Happy Thanksgiving CoCo!
Cecilia says
Michelle, I really enjoy including some nontraditional desserts in my Thanksgiving menu. Your pear bundt cake looks so tasty! Happy almost Thanksgiving! Blessings, Cecilia @My Thrift Store Addiction
Michelle Meyer says
I’m big on pumpkin pie but to please the rest of the family, I like to have several options. Happy Thanksgiving Cecilia!
Lora Bloomquist says
This looks absolutely delicious, Michelle! I love good, moist, Bundt cakes like this. Pinned & totally want to try this one! Thanks!
Michelle Meyer says
Thank you Lora. This is the first time in several years that I made this cake, and I’m kicking myself for not making it sooner. LOL
Marty@A Stroll Thru Life says
Oh my, this really looks and sounds delicious. I will have to give this one a try.
Michelle Meyer says
Thanks Marty, our family loves it!
Cindy Richter says
Mmmmmm. You know I pinned this one. Sounds extremely tasty! I think the hubs will really like it.
Michelle Meyer says
I’m all about tried and true easy recipes Cindy and I know you will love this one!
Janet R Lorusso says
You had me at bourbon glaze LOL! I have a whole wardrobe of different shaped bundt pans that have been gifted to me over the years, and not nearly enough recipes that work in them – this one just vaulted to the top of the list! It sound delicious! Thanks for sharing, Michelle…well my hips may not thank you, but my taste buds certainly do!
Michelle Meyer says
Thanks Janet, bundt cakes always seem so fool proof to me but I probably need to up my game with more exciting bundt pans. LOL
Paula A Skulina says
This bundt cake sounds scrumptious!! I really want to try this recipe very soon.
Michelle Meyer says
Juicy pears are the secret. I know you’ll love this recipe Paula!
Julie Briones says
I love bundt cakes… and this pear version looks and sounds amazing! As always, love working with you, my sweet friend! It would be great to have all these bloggers link up at TTA, wouldn’t it? 😉 Pinned!
Michelle Meyer says
Yes this blog hop is full of talented ladies that I would love to feature on TTA! Hugs my friend!
Shannon@Belle Bleu Interiors says
Oh my, this cake looks most delicious! I can’t wait to make it. Thanks for sharing the recipe. I wish I had a piece this morning!
Michelle Meyer says
Thanks Shannon! I must confess I’ve had this cake for breakfast and it’s so good with coffee.
calypsointhecountry says
I definitely have to try this – looks amazing! Of course, I am pinning! Thanks for sharing and so great to hop with you again!
Shelley
Michelle Meyer says
Thank you Shelley for pinning! I hope you and your family have a wonderful Thanksgiving!
lauraingallsgunn says
Oh I am pinning this! I would totally eat this for Thanksgiving breakfast! 🙂
Michelle Meyer says
Great idea Laura. Warm it up with a pat of butter would be oh so good!
Angelina says
I have never had a pear bundt cake but boy does it sound scrumptious!
Michelle Meyer says
Thanks Angelina! It’s surprisingly moist and disappears quickly.
Crissy @ First Day of Home says
Wow, this looks spectacular, Michelle! That glaze too…yum! The photos really whet the appetite, my friend. Pinned and hoping to try it sometime very soon!
Michelle Meyer says
Thank you Crissy, you know me…I love easy recipes and this one is a winner!
Rita C. says
Oh, yum, Michelle! I pinned this! We will guests at my sister-in-law’s for Thanksgiving, and I am not a fan pf pecan pie, but pecans in a cake or bread? Yes, please. And those little mini gingerbread cakes look awesome too. They’d be good for takeaways for guests! Happy to be in your company on this hop, and hope your Thanksgiving is full of good food, fun and family!
Michelle Meyer says
Thank you Rita! I’m the same way about pecan pie, but love pecans in everything else. Go figure LOL. Happy Thanksgiving!
Debbee says
Wow Michelle, this bundt cake looks and sounds delicious! My husband is crazy about pears, especially during the holiday season when I incorporate them into drinks, appetizers, salads, and desserts. Thanks for the recipe as I think I’ll have to surprise him during the Christmas holidays. PInned!
Michelle Meyer says
I know what you mean, my husband can’t get enough pears during the holidays. Thank you so much for your sweet comments and for pinning! Hugs!
Katherines Corner says
what a wonderful dessert!I’m happy to be hopping along with you, pinned. Hugs!
Michelle Meyer says
Thank you so much for pinning Katherine! Happy Thanksgiving!
Carol says
Michelle, you had me at pear and bourbon. This cake looks perfect for a Thanksgiving morning breakfast. Love your photos.
Michelle Meyer says
Thank you Carol! I like your thinking, pear bundt cake would be great to serve at breakfast.
Chloe Crabtree says
Michelle, what a wonderful recipe! This sounds like fall, doesn’t it? I think this would be a great cake to take along anytime as a guest throughout the holiday season! Have a wonderful Thanksgiving!
Michelle Meyer says
Thank you Chloe! This is a great take along recipe. Hope you will give it a try. Happy Thanksgiving!
Kristin says
I can’t wait to try this! How delicious!
Michelle Meyer says
Thanks Kristin!
Amber Ferguson says
Michelle everything you do is so elegant classy, and beautiful! That cake looks absolutely divine! I will pin this recipe for the future to experiment with gluten free flour.
I agree that dessert time is the best because things have calmed down and you can just relax a bit.
Thank you so much for joining the hop. Happy Thanksgiving!
Michelle Meyer says
I made another pear bundt cake to serve today and shocked to see only a few slices left. Looking forward to having a piece with coffee for breakfast. Thanks so much for inviting me Amber. I hope you had a wonderful Thanksgiving!
Christy @ Our Southern Home says
Yummy! Bundt cakes have always been a favorite of mine!
Michelle Meyer says
Mine too Christy, probably because they are so easy to make and consistently turn out as they should.